Chilean sea bass puff pastry with Korean-style sauce


Eric Guillemaud, Chef at Buddha-Bar Monte-Carlo, offers a recipe that is as pleasing to the eye as it is to the taste buds.

Chilean sea bass puff pastry with Korean-style sauce by Eric GuillemaudChilean sea bass puff pastry with Korean-style sauce

Eric Guillemaud – Buddha-Bar Monte-Carlo



Servings: 1



- 140 g/160 g Chilean sea bass 

- 50 g courgettes

- 50 g turnips 

- 80 g baby leeks cut into 4 pieces

- 50 g shiitake

- 50 g carrots

- 10 g shallots 

- 10 g ginger

- 100 ml chicken stock

- 25 g palm sugar

- 20 g edamame

- 3 g turmeric 

- 40 g butter 


Browned coriander butter

- 125 g softened butter

- 1 bunch coriander

- Juice from half a lime 

- 10 g soy sauce 

- 100 g Japanese bread crumbs

- Salt and pepper

- 5 g Moroccan chilli peppers



- Wash the vegetables and cut them into trapezoid shapes (carrots, turnips, courgettes).

- Cut the baby leeks on the diagonal into 4 pieces.

- Finely slice the shiitake into slices that are 0.5 mm thick.

- Blanch the carrots, turnips and courgettes and set aside.

- Finely chop the shallots and the ginger and set aside.


Browned coriander butter

Soften the butter.

- Add the rest of the ingredients and mix evenly.

- Spread on a tray so that it is possible to cut squares 0.5 mm thick and measuring 5 cm by 5 cm. 


Cooking the Chilean sea bass 

- Cut into 70/80 g cubes.

- Lightly sear the 2 pieces of Chilean sea bass.

- Remove from the pan when each side turns lightly golden.

- Add a cube of butter to each side and place in the salamander broiler.


Meanwhile, cook the vegetables and do a glaçage à blanc: place all the vegetables in a pot, fill halfway with chicken stock then add butter, palm sugar, shallots, ginger, turmeric powder, salt and pepper.

Cook until thick and separate the vegetables from the sauce.

Don’t forget the Chilean sea bass in the salamander broiler. The butter should have browned and the fish should have finished cooking.



- Serve in an oval plate.

- Place the sauce at the bottom of the dish.

- Place the vegetables in a circle in the middle of the plate (round 100 mm circle).

- Place the Chilean sea bass on the top of the vegetables.

- Top with a bouquet of coriander to decorate.


Book your table at the Buddha-Bar Monte-Carlo to discover all recipes of our Chef Eric Guillemaud at : (377) 98 06 19 19.