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Recipe Categories: redchuck's HOME PAGEDESSERTS FISHandSEAFOOD MEATS VEGETABLES

PAN-FRIED FILLET OF SEA BASS




Source of Recipe


Orient Express, Executive Chef of the British Pullman - Matthew Smith






Recipe Introduction


Serves 4





List of Ingredients



• 2 whole sea bass filleted (your fishmonger should be able to do this for you)
  
• 4 large maris piper potatoes – peeled and cut into ¼ inch dice
  
• 1 red onion
  
• 1 leek
  
• Olive oil
  
• 100ml lobster sauce paste / bisque
  
• 2 shallots
  
• ½ litre of double cream
  
• Splash of white wine
  
• 100ml water
  
• Salt
  
• Pepper
  
• 12 fine asparagus spears (approx 3 per person)
  






Instructions



1. Sea Bass – Method
   • Peel and thinly slice the red onion and cut the leeks into thin rings.
   • Sweat the red onion and leeks together until slightly golden brown.
   • Deep fry the diced potatoes until golden brown, season to taste.
   • Mix the red onion and leeks with the potatoes.
   • Heat a thick-based frying pan with a little olive oil; prepare the sea bass
   by seasoning.
   • Place the seasoned sea bass fillets in a hot pan, skin side down.
   • Cook for 4 to 5 minutes.
   • Turn fish over and cook for a further 2 to 3 minutes.
   • Remove and allow to rest.
   
2. Lobster Sauce – Method
   • Peel and finely chop the shallots.
   • Sweat off the shallots in a hot pan.
   • Deglaze with the white wine.
   • Reduce the white wine by half the amount after 2 to 3 minutes then add
   the water.
   • Reduce again by half the amount after 2 to 3 minutes.
   • Add the cream until the sauce has slightly thickened.
   • Add lobster paste/bisque.
   • Gently bring back to the boil, season to taste.
   • Then pass the sauce through a fine strainer into a dish ready to use.
   
3. Garnish - Method
   • Drop the asparagus into boiling salted water for two to three minutes.
   • Then remove ready to use for the garnish.
   
4. Presentation
   Place the potatoes, leek and red onion in the centre of the plate. Place the sea
   bass fillet skin side up on top of the potatoes. Garnish with the asparagus spears
   and pour sauce around one side of the plate.