Sea bass gratin with carmenere wine sauce, herbs, spinach, chestnuts and piñones
4 servings
40 minutes
Gratin of sea bass with Carmenere wine sauce is a refined dish reflecting the spirit of Latin American cuisine. This recipe combines tender sea bass fillet with a fragrant crispy crust of white bread, herbs, and melted butter, creating a harmony of flavors and textures. The Carmenere wine sauce adds richness to the dish with subtle fruity and spicy notes, while spinach, chestnuts, and pine nuts complement it as an exquisite garnish. This dish is perfect for festive dinners, allowing one to enjoy a gastronomic masterpiece with a rich flavor profile.
1
Heat olive oil in a pan and fry the sea bass fillet on both sides.
- Olive oil: 2 tablespoons
- Sea bass fillet: 4 pieces
2
To clarify butter, melt it and remove the white foam from the surface. Then pour it into another container, leaving the foam behind. The result should be a yellow liquid.
- Butter: 3 tablespoons
3
Remove the crusts from the bread and cut it into 1 cm cubes. Mix the bread cubes with melted butter, coriander, parsley, and green onions. Season with salt and pepper.
- White bread: 12 pieces
- Butter: 3 tablespoons
- Chopped cilantro (coriander): 2 tablespoons
- Chopped parsley: 2 tablespoons
4
Place part of this mixture on each fish fillet and bake in a hot oven for 5 minutes until golden brown.
- White bread: 12 pieces
5
To prepare the sauce, boil the wine with sugar until the alcohol evaporates and a thicker consistency is achieved.
6
To prepare the garnish, wash the spinach leaves and remove the stems. Cut the chestnuts and pine nuts into small cubes. Heat olive oil, add spinach, chestnuts, and pine nuts. Season with salt and pepper.
- Spinach: to taste
7
Before serving, place a portion of fried spinach on a hot plate, put the baked sea bass on top, and pour wine sauce around the fish.
- Spinach: to taste
- Sea bass fillet: 4 pieces