Sea Bass with Green Peppercorn Fallot Mustard

grilled seabass

FA4 Green Peppercorn


  • 4 8oz Sea Bass filets (or any other firm white fish)
  • 3 oz white wine
  • 1 small onion, diced
  • 2 Tbls olive oil
  • 2 carrots, diced
  • 2 Tbls Green Peppercorn Fallot Mustard
  • Couple of pinches of thyme
  • Minced shallot
  • 3/4 cup cream
  • Terre Exotique White Peppercorns, ground
  • Guerande Fleur de Sel


  1. Saute onion, carrots, and thyme in olive oil, Add white wine and stir.
  2.  Remove from heat.
  3.  Season sea bass with Fleur de Sel and Penja white pepper.
  4.  Add sea bass to skillet and bake at 350 degrees for 8 minutes.
  5.  Remove the fish from the skillet.
  6. Reduce the stock about 50%.
  7.  Add the cream, Fallot Mustard, shallots and stir.
  8.  Serve over the sea bass.

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