Steamed Seabass with Pearled Vegetables and Basil Cream Sauc

Steamed Seabass with Pearled Vegetables and Basil Cream Sauce

Light, healthy, & delicious. A simple tasty meal idea for your next lunch or dinner. Steamed seabass served with elegantly pearled vegetables and a basil cream will be a hit at your next meal.
Servings 2
Total Time 30 mins

Ingredients

  • 300 Grams(10 oz cut in 2 pieces, skinless, boneless and if possible a thick piece) Seabass Fillet
  • 1 Carrot
  • 1 Zucchini
  • 1 Turnip
  • 1 Yukon Gold Potato

FOR THE SAUCE

  • 1 shallot
  • 1 Cups White Wine
  • ½ Cups Whipping Cream
  • ½ Cups(fresh, leaves only) Basil
  • Salt and Pepper
  • 6 Samll basil leaves for garnish
  • 2 Tablespoons Butter

Instructions

  • Wash your vegetables.
  • Peel the potato, the carrot, and the turnip. Reserve.
  • Use a melon baller*, to make nice balls in your vegetables. Keep the balls of potato in cold water. You need 3 or 4 balls of each vegetable per person.
  • Bring water with salt added, to a boil and add the balls of carrot, wait one minute add the turnip and the potatoes, wait 2 minutes and add the balls of zucchini, let cook for another 2 minutes. Drain and cool down your vegetables in ice water. Drain and keep aside.
  • Peel and mince the shallot.
  • In a saucepan, add minced shallot and white wine and boil until you have 2 TBS of liquid only, add the cream and simmer 3 minutes. Stop the cooking and keep aside.
  • Salt and pepper the fish, steam the fish, with a steamer basket if you have one or in the oven at 165ºC (320ºF), 4 to 5 minutes in the steamer or 12 minutes in the oven.
  • In a frying pan add 1 TBS of butter and reheat your vegetable gently, add salt and pepper.
  • Reheat the sauce and add the basil and 1 TBS of butter. Remove from heat and blend the sauce with either a hand blender or in a regular blender to make it smooth.
  • Use a pasta bowl or a nice large plate for an elegant presentation. Put a good ladle full of the sauce at the bottom of your bowl, add the fish, and place the balls all around. Garnish with a few basil leaves.

Notes

*Don’t have a melon baller? No problem. You can cut cubes but please ensure they are all the same size.
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