Sea Bass Fillet with Red Wine Shallot Jam

(*) Sea bass fillet with red wine shallot jam and mashed vegetables Cook the shallots leisurely with the red wine, sugar and butter to a jam (about 4-8 hours).

Remove the peel from the vegetables and cut them into rough cubes. Cook together with the potatoes and the vegetable stock until soft and the stock is almost completely reduced. Add the cream, season with salt and pepper and mash with a masher.

Slightly score the fish fillets on the skin, season with salt and pepper and fry briefly with the butter in the frying pan. Put them on the skin side, add a little bit of butter and saffron flowers (a little bit!) and cook them for a short time.

Serve with the shallot jam on the mashed vegetables.

Our tip: Use your favorite red wine for cooking!

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