Fillet of seabass sautéed with seasonal vegetables, leeks and vegetable sauce

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text]
per serving

4 whole sea bass of 250g each, for 8 fillets

200g carrots, peeled
200g asparagus, trimmed
200g broccoli flowers
200g cauliflower florets
200g green beans, trimmed
200g courgette, sliced
3 threads saffron
150ml fish stock
150ml white wine

3 leeks
cornflour
sunflower oil[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]To prepare the vegetable and saffron sauce, bring 40g each of the carrots, asparagus, broccoli, cauliflower, green beans and courgettes to the boil in a litre of water together with the saffron, fish stock and wine. Cover and simmer for 20 minutes. Season with salt and pepper, blend, and strain.

Cut the leeks into thin strips, coat them in cornflour, and fry in hot sunflower oil until crisp.

Steam the rest of the vegetables, sliced or divided as required.

Remove and debone the fish fillets. Shallow fry in a little olive oil skin side down in a non-stick pan until the flesh is light brown.

Put the sauce in the middle of the plate with mixed steamed vegetables on top. Arrange the fillets on top of the vegetables with the leeks on top of the fish. Add some extra sauce on the side of the plate.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]