Roasted rosemary sea bass with potato mille-feuilles

Roasted rosemary sea bass with potato mille-feuilles

Ingredients

Roasted sea bass with rosemary

  • 4 200 g (7 oz.) sea bass fillets
  • 60 ml (¼ cup) olive oil
  • 4 sprigs fresh rosemary
  • 1 onion
  • 1 carrot
  • 2.5 ml (½ tsp.) salt
  • 1.25 ml (¼ tsp.) black pepper

Potato mille-feuilles

  • 4 potatoes
  • 125 ml (½ cup) 35% cream
  • 125 ml (½ cup) grated cheese
  • 5 ml (1 tsp.) nutmeg
  • 2.5 ml (½ tsp.) salt
  • 1.25 ml (¼ tsp.) black pepper

Preparation

Potato mille-feuille

  • Preheat the oven to 175°C (350°F).
  • Peel the potatoes.
  • Using a mandolin, cut the potatoes into thin slivers and set aside in a large mixing bowl.
  • Add the 35% cream, nutmeg, and salt and pepper, adjusting the seasoning to taste.
  • Combine the ingredients in the mixing bowl and pour gently into an ovenproof dish.
  • Sprinkle the grated cheese over the potato mille-feuille and bake about 30 minutes.
  • The mille-feuille is cooked when a knife can be easily inserted into the centre. The cheese should be slightly browned. If necessary, finish cooking in the oven at 200°C (400°F).

Roasted rosemary sea bass

  • Peel the carrots and the onion, then cut them into small cubes. Set aside. .
  • Season the fish fillets.
  • In a large skillet drizzled with olive oil, cook the sea bass fillets, skin-side down, with the onions, carrots and rosemary.
  • Bake in a 175°C (350°F) oven for about ten minutes.
  • Using a cookie cutter, prepare the potato mille-feuilles, add the vegetables and top with the sea bass fillets.
  • Add a drizzle of olive oil and serve.