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

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

11 September 2006

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

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.

close

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