Sea bass with viennoise of orange, parmesan cheese and herbs

Pack your gratins with flavour! This technique is a great way to add that little extra touch of flavour and texture to fish dishes. In essence, this is actually nothing more than a little butter and breadcrumbs and one or more flavourings. In French cuisine, this is called viennoise; but it is often also referred to as a croûte. Possible flavourings include green herbs, truffles, parmesan cheese and spices. Croûtes are particularly easy to prepare because they can be used straight from the freezer. 

Sea bass with viennoise of orange, parmesan cheese and herbs

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sea bass fillets



butter, room temperature






parmesan cheese, grated






orange juice



clarified butter



salt and pepper

Preparation method

  • Season the sea bass fillets with salt, set aside briefly, and pat dry with paper towels.
  • Wash the basil and blend until fine.
  • Add the rest of the ingredients for the dough and continue to blend until you have a firm dough.
  • Roll the dough out between sheets of plastic foil to a thickness of 2-3mm, cover, and place in the freezer.
  • Cut neat strips of the croûte and store in the freezer for future use.
  • Fry the sea bass on the skin side in the clarified butter.
  • When ready to prepare, place the cut croûte on the fried sea bass and put in the oven to gratinee.

Serving suggestions

  • As a composition with bisque, aubergine and tomato.
  • As a component in a main dish alongside courgette, asparagus, mushroom, lettuce or olive components.

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