21/06/2026
Sea Bass with Cannellini Bean Purée and Raspberry Beurre Blanc from the Phi Collection®
📋🌱 Ingredients (serves 4)
4 sea bass fillets (120 g each)
500 ml fish stock
500 ml white wine
5 shallots, finely chopped
1 tsp cornstarch
approx. 20 black peppercorns
2 bay leaves
1 sprig of rosemary
2 sprigs of thyme (+ extra for sautéing)
200 g butter, ice-cold
25 ml raspberry vinegar
300 g cannellini beans, soaked
1 red chili
1 bunch cilantro
1 lemon
Garlic cloves
Sea salt & cayenne pepper
Lemon juice & olive oil
Optional: pancetta and currants for serving
👨🍳 Preparation
1️⃣ Sauté the shallots in butter until translucent. Add pepper, bay leaves, thyme, and rosemary; deglaze with fish stock and reduce by two-thirds.
2️⃣ Repeat the process with white wine and fish stock again until about 250 ml of liquid remains.
3️⃣ Strain the stock, bring to a boil, and thicken with cornstarch.
4️⃣ Stir in the ice-cold butter in small pieces and whisk until frothy using a hand blender. Season to taste with raspberry vinegar and salt.
5️⃣ Cook the beans with chili, lemon, and cilantro until tender, drain (removing the chili and cilantro), and purée until smooth. Season to taste with salt, cayenne pepper, lemon juice, and olive oil.
6️⃣ Sear the fish on the skin side over high heat. Reduce the heat, then add butter, garlic, and thyme.
7️⃣ Flip the fish and cook for about 3 minutes until fully cooked through.
8️⃣ Arrange on top of the bean purée and ideally serve with crispy pancetta and currants.
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