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    Seared Sea Bass on a Cream of Leeks, Fennel, Chickpeas and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T345 min

    Gluten Free


    4 sea bass fillets
    2 leeks
    100 g Grana Padano Riserva
    2 fennel bulbs
    1 l vegetable broth
    200 g precooked chickpeas
    fennel fronds
    extra virgin olive oil
    salt & pepper


    STEP 1

    In a large saucepan, fry the sliced leeks in a drizzle of olive oil. Add the sliced fennel and the broth and cook on medium heat for 20 minutes, until the fennel is tender. Add the chickpeas and the grated Grana Padano Riserva, season with salt and pepper and, using an immersion blender, purée everything until the mixture is smooth and creamy.

    STEP 2

    Cut the sea bass fillets into slices, grease with a drizzle of olive oil and cook in a non-stick pan on both sides; season with salt and pepper.

    STEP 3

    Serve the sea bass hot on the warm leek cream, garnished with fennel fronds and chives.