Sea bass with chicory, crispy capers, white wine sauce and chili oil

Name: Sea bass with chicory, crispy capers, white wine sauce and chili oil
Ingredients: 200 ml Cooking wine; 5 g Garlic; 50 g finely chopped shallot; 10 g Capers; 100 ml Cooking cream; 50 g Cold butter in cubes; 2 units.items Chicory heads; 10 Butter; 5 ml Chili oil; 15 ml Lemon juice; 1 Sea bass

Sea bass with steamed chicory, white wine sauce, crispy capers, and a spicy touch of chili oil. Approximate cost per person: €3.10.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes, so you can keep optimal control over your purchasing and maintain a healthy margin.

Ingredients

1Sea bass

200mlCooking wine

5gGarlic

50gfinely chopped shallot

100mlCooking cream

50gCold butter in cubes

15mlLemon juice

10gCapers

2units.itemsChicory heads

10Butter

5mlChili oil

Preparation

Let the sea bass thaw gently
Lightly sprinkle the fillets with sea salt.

Heat a little butter in a pan and sweat the shallot (and optionally the garlic) over low heat until translucent, but not colored.
Add the white wine and reduce over medium heat until about 100 ml remains.
Pour in the cooking cream and lemon juice. Let simmer gently for another 2–3 minutes.
Remove from the heat and whisk in the cold butter cubes until the sauce is smooth and glossy.
Season with salt, pepper, and optionally finely chopped fresh herbs.