Bass With Leeks And Tartare Hollandaise Recipe

Cooking Directions

• STEP 1.Season the bass fillets with salt and pepper.
• STEP 2.Heat a skillet over medium-high heat and add olive oil.
• STEP 3.Place the bass fillets in the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
• STEP 4.Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
• STEP 5.Remove the bass fillets from the skillet and set aside.
• STEP 6.In the same skillet, add butter and sliced leeks.
• STEP 7.Cook the leeks until they are soft and slightly caramelized.
• STEP 8.For the tartare hollandaise sauce, combine mayonnaise, capers, chopped pickles, lemon juice, and Dijon mustard in a bowl.
• STEP 9.Mix well until all the ingredients are combined.
• STEP 10.To serve, place the bass fillets on a plate, top with the caramelized leeks, and drizzle with the tartare hollandaise sauce.
• STEP 11.Garnish with fresh herbs, if desired.
• STEP 12.Serve immediately and enjoy!

Cooking Tips

• Make sure to pat dry the bass fillets before seasoning to ensure a crispy skin.
• Use a non-stick skillet to prevent the fish from sticking.
• Adjust the cooking time depending on the thickness of the bass fillets to ensure they are cooked through.
• You can substitute other types of white fish for the bass if desired.
• Feel free to add additional herbs or spices to the tartare hollandaise sauce for extra flavor.

Storage and Serving

• This dish is best served immediately to enjoy the crispy skin of the bass.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a skillet over low heat until warmed through.
• Serve the reheated leftovers with a fresh drizzle of tartare hollandaise sauce.