sunfish with sea lavender

ingredients - info white wine fish stock cream maize starch sunfish all-purpose flour olive oil

parsley sorrel potatoes sea lavender shallots butter nutmeg salt and pepper buttermilk

Stir-fried sea lavender. Wash and remove the stalks from a third portion of sea lavender. Pat it dry with kitchen paper or in a clean kitchen towel. Brown the butter in a pan and stir-fry the sea lavender until the leaves are crisp but not too soft. Season with pepper. Fried sunfish. Wash and dry the pieces of sunfish. Dust them with plain flour. Season with pepper and salt. Let half of the butter fizz with the same amount of olive oil in the fish pan. Fry the sunfish for 4 minutes on each side without turning. Then add another minute on each side. On the dinner plate. A mirror of sea lavender sauce with a tower of sea lavender puree. On top of that, some fried parsley and a leaf of blood sorrel. Next to it one or two pieces of fish and the stir-fried sea lavender.

Buttermilk puree with sea lavender. Peel and boil floury potatoes until tender. Wash the sea lavender thoroughly and remove the hard stems. Chop the leaves into large pieces. It is best to take a large amount of sea lavender, because this vegetable shrinks when baking, just like spinach. Chop a few shallots finely. Fry the chopped shallot in some butter. After a minute, add the sea lavender and stir-fry until the leaves are cooked but still crispy. Put the boiled potatoes together with the preparation of shallot and sea lavender in the food processor. Season with pepper, nutmeg and not too much salt. Turn the robot on and add buttermilk and a glass of white wine, with small shoots, until the puree has the right thickness. Of course, you can also make this puree in an ordinary cooking pot. Sea lavender sauce. Bring half a litre of fish stock to the boil. Add a generous portion of sea lavender and allow to cook through. Add a glass of white wine and season with pepper and a little salt. Put the immersion blender in the pot and puree until all leaves have disappeared. Add a dash of cream while stirring. Do not add too much, as the beautiful green colour must remain dominant. Bring the sauce to the boil. Thicken with maize starch.