Bar with zucchini and sherry mousseline

Silvia Palma

A delicious and sustainable dish, made with farmed sea bass, which will elevate you to the altars of your guests. It is a starred cuisine, very simple and fast. Guaranteed success for great moments at the table.

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Total time:



Four five



aquaculture bass loins


tablespoons of pistachios

extra virgin olive oil

for the muslin

extra virgin olive oil

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  1. Heat the olive oil in a frying pan and mark the bass.
  2. Transfer the sea bass to an ovenproof dish and bake for about 7 minutes.
  3. Meanwhile, for the sauce, heat the olive oil in a pan and brown the diced zucchini for about 10 minutes.
  4. Pour the white wine into the saucepan and cook over high heat until evaporated.
  5. Add the liquid cream and cook over low heat for another 5 minutes. Season as desired.
  6. Mash the mixture with the cooked potato and pass through a sieve.
  7. For the ‘topping’, toast the pistachios for a few minutes in a pan and set aside.
  8. Sauté the garlic in a little olive oil until it begins to brown. Add the asparagus cut into small cubes and cook for a few more minutes.
  9. Arrange the sauce at the bottom of the dish, add the sea bass and cover with the asparagus, crushed pistachios and a few aromatic buds.

    Take note of this recipe because it is literally SPECTACULAR. The great moments at the table, such as Christmas, have traditional products that delight us, and among them reign seafood and fish. Therefore, to give you an idea of ​​that special menu that you plan to surprise at your table, today we offer you a delicious recipe for sea bass with zucchini mousseline from Jerez. Its appearance is impressive, but its flavor and texture still surpass it. Go ahead and prepare it, your family and friends will give you a star.

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