Cut the bass fillets into 6 pieces. Clean the chicory by removing the outer leaves, then by washing quickly under running water. Wipe the chicory, clean the stalks. Blanch for 2 minutes in boiling water so that the chicory loses its bitterness. Drain, cut into strips. Cook very gently in a saucepan with the butter for 15 minutes. Salt, pepper. When the chicory is cooked, add the sour cream. Cut 6 squares of waxpaper. Arrange a layer of chicory on each square, lay a piece of bass on top. Close the paper. Put into a preheated oven (450F) for 15 minutes. Take out of the oven and serve immediately.
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2 1/4 lbs fillets of bass
2 2/3 lbs chicory
3 tbsp sour cream
1 tbsp butter
salt, pepper
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10
mn
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30
mn
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Serve the closed squares on individual dishes, stick with a fork to make small holes allowing the aroma to rise.
