Sea Bass Fillets with Oranges and Sage

Caramelized orange sage…. already that sounds tempting. Jean Marie Dumaine has created a sauce for us, the preparation of which begins at length. It goes with a crispy roasted juicy loup de mer served with briefly steamed leek vegetables. The dish, says our French chef, is the best proof that it can form extraordinary delights even during Lent.

Rinse and clean the leek, chop the dark green parts. Now cut the stalk in half lengthwise and cut diagonally into tender strips. Remove the peel from the oranges so that the inner white skin is also removed, then cut out the #fillets# between the separating skins. Squeeze the rest with your hands and mix the juice with the other orange juice. Roughly chop the sage.

For the sauce, bring the sugar to a boil with a little water and simmer until it caramelizes to a light yellow, then extinguish with the orange juice. Add half of the sage and simmer on low heat until the hard sugar is dissolved repeatedly, then remove the heat. Then steam the leek strips with very little water for five minutes until soft and season with a little sea salt, it should still have a little bite.

Rub the fish fillets on the skin side with a little olive oil, season with salt, season with pepper and sear at high temperature in a heavy frying pan. With a

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