Sea bass on garlic creamed potatoes

11 September 2006
Sea bass on garlic creamed potatoes

Ingredients (Serves 4)

For the potatoes 1kg Russet potatoes
50ml double cream
3tbs unsalted butter
10 garlic cloves, peeled
Salt and pepper

For the clam vinaigrette 1kg palourde clams
1 small onion, diced
Garlic oil
1 celeriac, diced and cooked
2tbs sun-dried tomato, diced
2tsp fresh coriander
Lime juice
Salt and pepper

For the parsley nage
2tsp shallots, minced
2tbs dry white wine
7tbs double cream
1 bunch flat-leaf parsley
1 bunch spinach leaves
10tbs chicken stock
A little chopped garlic
1tbs unsalted butter

To assemble
4 sea bass fillets, seared
4 crab beignets

For the potatoes, cut potato into chunky pieces - not too small, as they will absorb too much water. Bring to the boil, simmer and cook until soft. Drain, place back into pot and shake over heat to evaporate excess water.

Transfer to electric mixer and mix or use potato ricer. Bring cream and butter up to heat and add riced potato, check for seasoning and serve (they should be light and luxurious).

For the vinaigrette, wash clams, place in pan and cook until shells open. Remove meat from shells and reserve. Reserve clam liquor. Heat one tablespoonful of olive oil in small pan and gently soften onion and garlic without colour. Place in bowl, then add celeriac, tomatoes, clams and coriander. Moisten with a little clam liquor and a little more olive oil. Season with lime juice, salt and pepper, and set aside.

For the nage, combine shallots and wine in a small pan and cook until reduced by two-thirds to about four tablespoonsful. Add cream and return to heat. Season lightly and reserve. In boiling salted water, blanch parsley and spinach for 10 seconds. Drain and refresh. Squeeze out all excess water, coarsely chop, and blend with cold stock and garlic until smooth. Season, strain, reserve liquor.

To assemble the dish, place a spoonful of potato in the centre of a plate or bowl. Place seared and seasoned sea bass on the potato purée, skin side up. Spoon clam vinaigrette around it, then the parsley nage. Top the bass with the crab beignets and serve.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking