Chilean sea bass with escargot sauce

Chilean sea bass with escargot sauce



Preparation time : 20 minutes

Total time :  Less than 75 minutes

Portions : 4

Level of difficulty :  Easy


4 portions of Chilean sea bass with skin

1 cup medium-sized snails

1 ½ cup 35% cream

3 tbsp. flat-leaf parsley finely chopped

3 cloves of garlic finely chopped

Salt, pepper


1. Place snails and cream in a saucepan and cook over medium heat.

2. Do not allow cream to boil, but simmer for 40 minutes.

3. Add the parsley and garlic. Season.

4. Cook for 10 minutes and serve over the bass.

5. In a non-stick frying pan heat 3 tbsp. of canola or olive oil on high. When the frying pan is hot and begins to smoke, reduce heat to low and add the bass, skin side down.

6. Cook for 20 minutes, turn over and continue to cook to taste. 

VARIATION: The same recipe may be used with any kind of white fish.