Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Roast sea bass with ribbon vegetables and parsley sauce – by Sebastaien Gagnebe

11 September 2006
Roast sea bass with ribbon vegetables and parsley sauce – by Sebastaien Gagnebe

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Roast sea bass with ribbon vegetables and parsley sauce
INGREDIENTS (serves four) 2 courgettes 2 leeks 2 large carrots 1 celeriac Butter, for frying Salt and pepper 100g veal crépinette 4 x 200g sea bass fillet portion For the sauce 2 shallots, thinly sliced 250ml dry white wine 250ml fish stock 5 star anise 250ml double cream 100g butter 1 bunch of Continental parsley Salt and pepper ### METHOD Cut all vegetables except the shallots into 2mm-wide ribbons and pan-fry in butter. Season with salt and pepper and leave to stand. Spread out the crépinette carefully over a work surface. Place the seasoned fillet of sea bass skin-down on to the crépinette, add about 100g of the softened ribbon vegetables and wrap into a tight parcel. Prepare a heated pan with butter and oil and fry the fish, skin side down, for two to three minutes. Turn over and finish in a preheated oven at 350ºF. For the sauce, gently fry shallots until soft. Deglaze the pan with wine. Reduce by about half. Add fish stock, reduce by half again. Add star anise, cream and butter and reduce by half again. Blend reduced sauce with parsley leaves until sauce turns green. Strain, and season to taste. To serve, dress plate with fish and pour over the sauce. Accompany with a fresh salad. Sebastaien Gagnebe Photo © Sam Bailey
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