Fillet of sea bass with coriander and vanilla sauce

Ingredients

• 8 sea bass fillets
• sunflower oil
• 350ml of fish stock
• 65ml of white wine
• 440ml of double cream
• 1 tbsp of fresh coriander, chopped
• 1 vanilla pod
• salt
• 5 large white potatoes
• 1 leek
• 2 tbsp of vegetable oil
• salt
• black pepper
• 2 carrots
• 2 celeriac, small
• 1 leek
• 2 courgettes
• 2 sprigs of fresh coriander, small
• vegetable oil
• 2 vine tomatoes
• 1 butternut squash, cut into 8 x 1cm slices
• 1 celeriac, cut into 8 x 1cm slices
• 4 large carrots

Makes 4 servings.

Per serving (estimate)

600 kcal · 40 g protein · 50 g carbs · 30 g fat · 10 g fibre

Method

Follow the original method at greatbritishchefs.com.