2020 KEEN HOME COOK FINALIST: SUE STONEMAN

Pan Fried Sea Bass with Celeriac Puree, Seasonal Vegetables with a Sparkling Wine & Vanilla sauce

Sea Bass is one of my favourite fish to cook and I've discovered that vanilla works well with savoury dishes, not just sweet. I've used it in the sauce.

Ingredients

  • 2 fillets sea bass (one whole fish)

  • Plain flour for dusting

  • 1 lemon

  • Salt & pepper

  • Olive oil & knob unsalted butter for frying

  • 1 celeriac head

  • 75g cream

  • 25g unsalted butter

  • salt & pepper

  • 3 raw beetroot

  • Salt & Pepper

  • 4-6 garlic cloves

  • few sprigs of fresh thyme

  • Olive oil/rapeseed oil for roasting

  • Handful of Samphire

  • 2 large courgettes

  • 2 large carrots

  • Jar Horseradish Sauce

  • 150ml Sparkling wine

  • 2 shallots

  • Squeeze of vanilla paste

  • 100ml double cream

  • 75g unsalted butter

  • 1 lemon

  • Salt & Pepper

  • Fennel fronds - garnish

Method

  1. Descale and fillet the sea bass.

  2. Score the skin.

  3. Dust the fillets in seasoned flour and pan fry with oil, butter and dash of lemon juice.

 

Celeriac puree:

  1. Cover the washed, peeled and chopped Celeriac with water and good pinch of salt. Boil until very soft.  

  2. Drain and put back into the saucepan to let the steam evaporate. 

  3. Melt the butter until a nutty brown colour and put it into a blender with the celeriac, cream and whizz until smooth. 

  4. Season to taste.

Roasted beetroot:

  1. Cut off the leaves and wash thoroughly.

  2. Bake in foil with salt & pepper, 4-6 garlic cloves, few sprigs of fresh thyme & rapeseed oil for 30-45 minutes until tender.

 

Samphire:

  1. Boil for 2 minutes.

  2. Drain and add a large knob of butter, pepper and salt to taste.

 

Parisienne vegetables:

  1. Courgette and carrots: scoop out about 30 balls of each.

  2. Cook the carrots first in a pan with some butter, salt & pepper.

  3. Add sparkling wine & put a lid on.

  4. After a few minutes add the courgettes. 

  5. Cook till just tender

 

Horseradish mousse:

  1. Take the sea bass trimmings and quickly pan fry. 

  2. Remove skin and flake fish into a bowl.

  3. Stir in two teaspoons of horseradish sauce.

 

Sparkling wine & vanilla sauce:

  1. Place the finely chopped shallots into a pan with some butter, salt & pepper and fry gently for about ten minutes.  

  2. Add the sparkling wine and vanilla paste and reduce by about half, (sieve to remove the shallots). 

  3. Add in the double cream followed by the butter bit by bit whisk in. 

  4. Add lemon juice to taste.

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