6 5-ounce each black bass fillets, skin on (150 g each)
1 large leek, large, cut into strips
sansho pepper and sea salt, to taste
1 lime
1 lemon
3 tablespoons olive oil
1 teaspoon pommery mustard
salt and pepper, to taste
Servings: 6
1. Lightly score the fish skin, then place the fillets, skin side up, and the leeks in a steamer basket. Season with sansho pepper and sea salt. Steam for approximately 5 minutes.
2. To make the vinaigrette, zest and juice the lime and lemon. Blanch the zests in water. Drain and mix the zests and juices with the olive oil and Pommery mustard; season to taste with salt and pepper.
3. Plate the fish fillets and garnish with the leeks. Drizzle the vinaigrette over the fish and leeks.
1 large leek, large, cut into strips
sansho pepper and sea salt, to taste
1 lime
1 lemon
3 tablespoons olive oil
1 teaspoon pommery mustard
salt and pepper, to taste
Servings: 6
1. Lightly score the fish skin, then place the fillets, skin side up, and the leeks in a steamer basket. Season with sansho pepper and sea salt. Steam for approximately 5 minutes.
2. To make the vinaigrette, zest and juice the lime and lemon. Blanch the zests in water. Drain and mix the zests and juices with the olive oil and Pommery mustard; season to taste with salt and pepper.
3. Plate the fish fillets and garnish with the leeks. Drizzle the vinaigrette over the fish and leeks.
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