8 x 150g fillets of sea bass
Salt and pepper
300ml dry white wine
250g unsalted butter
100g marsh samphire
MethodScale and pin-bone the sea bass. Cut to make three equal pieces per person and season.
To make the butter sauce, chop shallots, place in pan with white wine and reduce to a syrup. Add cream and bring back to boil. Remove from heat and gently beat in the butter. When all is whisked in, strain.
Blanch 100g samphire and place half in food processor. Add half the quantity of butter sauce and process.
Sear the bass fillets, turning once. Do not overcook. Sauté remaining samphire. Arrange in the middle of a plate and place bass on top. Surround with samphire and butter sauce.
Photo © Rob Whitrow