Sea Bass, crushed potatoes and beurre blanc

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Sounds fancy eh?!

It’s not as difficult as you might think. If you have someone to impress, or just fancy something a bit indulgent, this is perfect. The entire dish can be whipped up in less than 30mins and its sooooo tasty!

Beurre Blanc is a smooth creamy butter sauce which goes amazingly with fish. It is chock full of butter so definitely not for those who are counting the calories!

Get creative with the fish you use. I’ve used Sea Bass, but Bream would work too, or maybe monkfish or perhaps some lovely Dover Sole. Experiment, it’s what cooking is all about.

Ingredients – Serves 2

2 Sea Bass fillets
8 New Potatoes
8 Asparagus spears
Sea salt
Olive oil
Knob of butter

Beurre Blanc

2 shallots – finely chopped
60ml water
60ml white wine vinegar
60ml dry white wine
125g cold unsalted butter
Salt and pepper
Finely chopped chives to garnish

Put the shallots, water, white wine vinegar and white wine into a pan and bring to the boil. Boil it steadily for about 10-15mins until the liquid has reduced and only a couple of tablespoons remain. It is optional to sieve the shallots out now, but I don’t. Chop the butter into cubes and add it a cube at a time, whisking until its combined and becomes a thick, smooth sauce. Set aside and keep warm.

Fill a saucepan with boiling water and add salt and the new potatoes. These will take around 20 mins to cook. 10 mins into the potato cooking time heat a frying pan over a medium/high heat. Brush the skin of the sea bass with olive oil and season with salt, then add the fish to the hot pan, skin side down. Cook for 4 mins and then turn over, the skin should be crispy. Cook the other side for 1 minute and leave the fish to one side, skin side up to rest.

Add the asparagus to the potato water with 5 mins to go (or you could steam it separately – I’m trying to keep it simple!) and when tender, remove them and drain the potatoes.

Crush the new potatoes with the butter and check for seasoning.

Serve the dish with the fish sat on the crushed potatoes and the asparagus on the side, with the beurre blanc sauce poured generously around the dish and garnish with the chopped chives.

OPTIONAL – In the picture below you will notice that there are a few pearl scallops dotted around the plate, they are totally optional – with those I just fried them briefly in a little butter for about a minute. Some brown shrimps or cockles would work very well too.

Sea Bass

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