Sea bass medalillons with mussel sauce and potato soufflé

Ingredients for Sea bass medalillons with mussel sauce and potato soufflé

Instructions for Sea bass medalillons with mussel sauce and potato soufflé

To prepare the Sea bass medalillons with mussel sauce and potato soufflé recipe, please follow these instructions:

The jaws are dripped with a little lime juice and baked in butter for 2 minutes on both sides. Season with salt and pepper. The mussels are well cleaned and steamed under high heat under the lid in the sautéed onion, added with wine and water. Shake the pan during steaming. Once the mussels have opened, they are taken up and out of the shells. The mussel fund is said and mixed with a fish fund for 5 dl. The funds are boiled with whipped cream and smoothed a little with maizena. The sauce is added salt, pepper and lime juice - possibly. A little white wine. Finally leaven with egg yolks and the butter is whipped in the sauce. The sauce must not boil. For the potato soufflé, mix the baked potatoes with cream fry, egg and broth and season with salt and pepper. The moss is spread into 4 well-lubricated patties and baked for approx. 20 minutes at 200 degrees. The dish portioned on hot plates. The potato soufflé is spread out on the middle of the plate. The sauce is poured and the medallions are distributed. Decorate with mussels and sprinkle with finely chopped parsley and a slice of lime.