Sea Bass with Mushroom Puree Recipe

Fillet sea bass slices, mushroom puree that you may encounter for the first time in your life, lentil stew, arugula leaves that are added during the service... Not just like that, the skin parts of these fish are also dried. We are faced with a somewhat artistic plate.

You can try to prepare the sea bass with mushroom puree recipe, which we learned from chef Bilal Mert in the Yemek.com special restaurant shoot, at home, and you can serve mushroom puree and lentil stew as a side dish in different recipes. Don't forget to check out other Robin's Kitchen recipes.

How to Make Sea Bass with Mushroom Puree Recipe?

• For the mushroom puree; Chop the onion into small cubes. Fry in olive oil. Add chestnuts and mushrooms, wiped with a damp cloth, and continue the sautéing process.
• Add cream to the cooked mushrooms and boil over low heat. Season with salt and pepper. First, give the final form to the sauce that you have passed through the robot and then the sieve.
• For lentil stew; Chop the onion into small pieces. Add the lentils, washed in plenty of water and drained of excess water, to the onions that you roast in olive oil. Add hot water and cook until slightly firm.
• During service, cook the drained lentils for one more time with the addition of broth and drain the water. Mix with finely chopped parsley and dill. Season with salt and pepper and thicken with butter.
• Fry the sea bass fillet in a cast iron pan. Cut the sorted arugula leaves using a round mold to serve. Serve the fish on a serving plate without delay, accompanied by lentil stew and mushroom puree. Don't forget to add the arugula leaves.