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Steamed fillets of sea bass in green jackets with leek coulis with saffron and dill

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For sea bass

  • 4 x 175g/6oz portions sea bass
  • salt and freshly ground black pepper
  • 8 large dark green spinach or lettuce leaves, blanched for 30 seconds in a pan of boiling water and refreshed in ice water, drained
  • 25g/1oz clarified butter
  • 2 leeks, white part only, finely sliced and deep-fried until crisp

For the leek coulis