Parmentier of sea bass with candied onions
Ingredients
Instructions
- 800g filleted sea bass
- 800 g Mashed potatoes
- 400 g Onions
- 2 tbsp. sesame seeds
- 1 bouquet garni
- 2 tbsp. tablespoon orange blossom honey
- 1 Orange
- 3 tbsp. tablespoons olive oil
- 3 tbsp. Breadcrumbs
- Salt
- Ground pepper
- Preheat your oven th.6 (180°C). Peel the potatoes. Cook them in a large pot of salted water with the bouquet garni for 20 to 25 minutes. Drain them.
- Mash the potatoes by adding 2 tbsp. tablespoons of olive oil and a turn of the pepper mill. Take the zest from the previously washed and dried orange. Add them to the puree, mix and set aside.
- Peel the onions, chop them, then sweat them in a sauté pan with a little olive oil for 10 minutes. Add the orange blossom honey and let stew for a few minutes. Deglaze with the squeezed orange juice. Leave the preparation to confit for 20 minutes, regularly checking that the mixture does not stick (if necessary add a little water during cooking). Book.
- In a gratin dish, arrange the candied onions, then add the salted and peppered sea bass fillets. Finish with the orange mashed potatoes. Sprinkle the parmentier with breadcrumbs and sesame seeds before baking for 15 minutes.
- Serve the parmentier with a lamb’s lettuce garnished with a few dried fruits and a grilled sesame oil vinaigrette.
Parmentier of sea bass with candied onions
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