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The Caterer

Roast fillet of sea bass, velouté of crab and crisp beignet of oyster by Andrew Thompson

11 September 2006
Roast fillet of sea bass, velouté of crab and crisp beignet of oyster by Andrew Thompson

INGREDIENTS

(serves four)

4 x 170g sea bass fillets

For the velouté of crab
20g butter
50g sliced shallots
150ml white wine
150ml fish stock
300ml double cream
Salt and pepper
60g fresh crab meat
2tbs black olive brunoise

For the oyster beignets
15g yeast
200ml beer
170g flour
Salt and pepper
4 rock oysters
Frying oil

To garnish
4 potato rösti
4 portions blanched red chard

METHOD

Sweat the shallots in butter. Deglaze with white wine. Boil. Add fish stock and reduce by two-thirds. Add cream. Boil. Finish with salt and pepper. Add fresh crab and olives.

Dissolve the yeast in a little warm water. Add beer and flour and beat to a light consistency. Leave to froth. Season. Dip oysters in batter and deep-fry in frying oil.

Brush a non-stick pan with butter. Season the sea bass and fry for about five minutes until cooked.

Put a portion of chard in the centre of a plate, top with potato rösti, then sea bass and finish with the oyster beignet. Pour crab velouté around.

Andrew Thompson

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