Recipe Sea bass with coconut, cream cheese sauce with ginger and yuzu

To prepare this dish

Ingredient list

Fish

1,8 kg sea bass
20 g oil

Garnish

20 g Elle & Vire gourmet butter 82% fat
40 g rice vinegar
20 g candied ginger
500 g leeks, thinly sliced
1 pinch sugar

Cream Cheese Sauce

250 g Original american cream cheese 34% fat
250 g coconut milk
50 g yuzu juice Boiron®
15 g sugar
5 g fresh ginger
5 g garlic, thinly sliced
salt
pepper

Finish and presentation

50 g Cordifolia
50 g grated coconut
20 g Common Chickweed

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

The recipe,
step by step

1. 1

   Fish

   Cut into filets, debone and chop the sea bass. Bake in the oven at 85°C (180°F) for around 10/15 minutes. 

2. 2

   Garnish

   Soften the leeks in a frying pan in 20 g of butter. Deglaze with rice vinegar. Add the candied ginger. Cook over a high heat for a few minutes, making sure the leeks remain green and crisp. Add a pinch of sugar. 

3. 3

   Cream Cheese Sauce

   Soften the Cream Cheese using a mixer set at speed 1-2. Add the coconut milk to the cream cheese until of the desired consistency. Add the yuzu juice. Add the remaining ingredients. 

4. 4

   Finish and presentation

   First arrange the garnish, then the Cream Cheese sauce and the fish. Add the cordifolia, the grated coconut and the common chickweed. 

   Advice: Cream Cheese blends perfectly with citrus fruits, thus you can replace the yuzu by kaffir lime, bergamot lemon, citron or other citrus fruit.

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.