Usuba
Seabass Gratin with Wine Sauce and Chestnuts
Crispy herb-crusted sea bass fillet served on a bed of spinach with chestnuts and pine nuts. The dish is complemented by a rich red wine sauce.
- Total
- 40 min
- Standard serving
- 285.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Heat olive oil in a pan and fry sea bass fillet on both sides until golden brown.
- 2
Step 2
Melt the butter over low heat. Remove the white foam from the surface and transfer the clear yellow liquid into a separate container.
- 3
Step 3
Remove the crusts from the bread and cut it into 1 cm cubes. Mix the bread cubes with melted butter, coriander, parsley, and green onions. Season with salt and pepper.
- 4
Step 4
Spread the bread mixture on each sea bass fillet and bake in a preheated oven for 5 minutes until golden brown.
- 5
Step 5
Bring the Carmenere wine to a boil with sugar, allow the alcohol to evaporate. Simmer until you achieve a thicker consistency.
- 6
Step 6
Rinse the spinach leaves and remove the stems. Chop the chestnuts and pine nuts into small cubes. Heat the olive oil, add the spinach, chestnuts and nuts. Season with salt and pepper.
- 7
Step 7
Place a portion of spinach with the mixture on a hot plate, put the baked sea bass on top, and drizzle the wine sauce around the fish.
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