Turkish sea bass sauté with lemon sauce

This is Islom Kurbonov's favourite dish - and it is a clear reflection of his culinary style. Skinless and boneless fillet of turkish sea bass is seared until golden, then finished with butter, garlic, and thyme for aroma. On the side - tiger prawns (16/20), seared using the same method: crispy outside, juicy inside. The sauce is based on chicken stock with an emulsion of butter and lemon fresh - light, silky smooth, with a mild sourness. It is complemented by green peas, fresh asparagus, and farm-grown peeled cherry tomatoes. Final touch - nori powder and a drizzle of dill oil right before serving.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Recipe author

Islom Kurbonov

Ingredients

sea bass

0.5 piece

Tiger shrimp

20 piece

Vegetable oil

15 milliliter

Butter

35 gram

Oil

5 gram

lime juice

2 milliliter

chicken stock

8 milliliter

lemon juice

5 milliliter

asparagus

40 gram

green peas (frozen)

3 gram

cherry tomatoes

45 gram

Salt

3 gram

step

Preparation of the fish and prawns.

Scale and gut the sea bass, then fillet it, removing the skin and bones. Peel and devein the tiger prawns (16/20). Lightly season them with salt before searing.

step

Sear the sea bass fillet in well-heated vegetable oil until golden brown. Finish with butter, garlic and thyme - let them infuse the aroma by spooning the butter right over the fish. Sear the tiger prawns the same way.

Bring the chicken stock to a boil. Add butter and whisk continuously until a smooth emulsion forms. Season with salt, add lemon juice and adjust to taste. Add green peas, asparagus, and peeled cherry tomatoes. Warm through, the vegetables should remain fresh and not overcooked.

Serve

Plate the sea bass and tiger prawns first. Then arrange the garnish and sauce around. The final touch: nori powder and a few drops of dill oil.

Serve immediately - the sauce should be hot and glossy, and the fish crisp. This dish does not wait.

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