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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 4 sea bass fillets, skin on, about 175g each
- 2 heads broccoli, cut into florets
- 8 sorrel, chopped
- 150 g salsify
- 5 tablespoons olive oil
- 1 tablespoon butter
- 3 shallots, chopped
- 200 ml dry white wine
- 200 ml dry vermouth
- 400 ml stock (fish, vegetable or chicken)
- 300 ml double cream
Method
- First, the veloute: heat a knob of butter in a wide saucepan.
- Stir in the shallots and saute gently for about 10 minutes until soft but not coloured.
- Pour in the wine and vermouth and boil until reduced by half.
- Then add the stock, return to the boil and reduce by half.
- Stir in the cream and simmer gently until the sauce is the consistency of pouring cream.
- Season to taste with salt and pepper and strain the sauce through a fine sieve.
- To cook the fish, heat a little olive oil in a large frying pan until hot.
- Season the fish fillets and place them in the pan, skin side down.
- Fry, without moving, for 2-3 minutes until the skin is crisp and the fish is cooked two thirds of the way through.
- Turn the fillets and cook the other side for about 30 seconds.
- While the fish is cooking, blanch the broccoli in boiling salted water for 2-2 1/2 minutes, then drain well.
- Drizzle with a little olive oil and season with salt and pepper.
- Keep warm.
- Meanwhile, wash and peel the salsify, cut into approximate 5cm batons and par boil in salted boiling water until tender.
- Remove and pat dry.
- Transfer the fish to a warm plate and lightly cover with a piece of foil.
- Pour the fish veloute into the pan and scrape up the sediment with a wooden spoon to deglaze the pan.
- Simmer for a few minutes, then add half of the chopped sorrel and take off the heat.
- Heat some butter and olive oil in a pan, add the salsify batons and toss until browned.
- Divide the broccoli among warm serving plates and lay the sea bass fillets on top.
- Pour the sauce around the plate and garnish with the salsify.
- Serve immediately.
