SEABASS WITH RED WINE BUTTER SAUCE RECIPE
European sea bass is Executive Chef, Andrew MacKenzie's favourite fish, due to it being fantastically versatile and able to be cooked in many ways. Its robust delicate flavour and crisp skin allows it to be used in a variety of cooking styles from classical French, to strong Asian styles with aromatic flavours and heat.
From his personal point of view, it is also a great fish to catch from the beach and cook straight away on a BBQ, with simple salads and a glass of wine.
I hope you enjoy trying the recipe attached, and also try cooking the fish in some other ways.
If possible buy line caught day boat fish from your local fishmonger, alternatively buy farmed bass, this tends to be smaller but also cheaper.
2 x 2.5kg line caught sea bass (from a local fishmonger)
a little oil
½ a lemon
a little butter
Gut, scale and fillet the sea bass (or ask your fishmonger to do it for you), you should get 6 good size portions or 8 slightly smaller ones.
Heat a nonstick pan on the stove until hot but not smoking.
Add the fillets skin side down and press down to stop the fillet curling up, hold for 30 seconds or until the fish relaxes.
Cook the fish till ¾ cooked and the skin is crispy.
Turn the fillet over and add a little butter and a squeeze of lemon.
Drain and serve strait away.
1kg maris piper potatoes
200ml whipping cream
a little salt
Peel the potatoes and cut into ¼.
Add to a pan and cover with water, add salt and cook until completely cooked and falling apart.
Drain the potatoes and allow the steam to come off for a couple of minutes.
Add the cooked potatoes to a food processor, turn on and add the heated butter and cream.
Season and keep in a pan until needed.
You will need 2 pieces of baby fennel per person
Trim the baby fennel and cook in butter and water with a little lemon juice for a few minutes until soft. Serve immediately.
RED WINE BUTTER SAUCE
2 small red onions
2 cloves of garlic
Sprig of thyme
200ml of red wine (light and fruity)
100g diced clod butter
50ml whipping cream
Dice the onions and garlic, and sweat in a little butter until translucent.
Add the red wine and thyme, and reduce until most of the wine has evaporated.
Add the cream and simmer. Whisk in the cold butter and pass through a fine sieve and keep warm.
Be careful not to let the sauce heat to much after you have added the butter as it may split.