Pan-seared Seabass by 3 star Iconic Michelin chef Guy Savoy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice provides sweetness without alcohol

fresh parsley

🥗Healthier: fresh dill

💰Cheaper: dried parsley

Dill adds a different flavor profile while being cost-effective

Prepare the sea bass with skin and scales intact.

Remove the green parts from the Swiss chard and take out the strings.

Cook the Swiss chard in a pot of water with flour and lemon juice for 5 minutes.

Remove the Swiss chard from the pot and place it in iced water to refresh it.

Blend the spice mix in a spice blender and season with regular salt.

Heat oil in a pan until it's almost at smoking point.

Place the sea bass skin-side down in the hot oil and cook until the skin is crispy and has a nice crust.

Turn the sea bass over and leave it to cook with the heat on.

Prepare fish stock using the head and bones of the fish, ginger, and Tahitian vanilla.

Cook the black trumpet mushrooms after washing and tearing them by hand.

Cook the mushrooms in brown butter.

Use a hand blender to give the sauce a final touch to make it lighter and emulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens