March 14, 2013 by seriousbacon
This is a dish i conjured up one afternoon while craving a good meal, i hadn’t cooked any fish at home for a little while so i decided to try this, The sea bass goes superbly with the sweet potato puree which gives it a sweeter, lighter taste, combined with the buttery crushed new potatoes, the smokieness of the crisped panchetta, and the richness that you get from the sauce, makes it a nice wholesome sea bass dish! Plus you can put those new filleting skills to work!
Serves 2Seabass; Sweet Potato Puree;
1 whole Seabass 2 sweet potatoes
seasoning 60ml milk
olive oil ½ tbsp butter Crushed new potatoes; Sauce;
10 New potatoes 300ml beef stock
Crisped Panchetta Fish Bones
Butter to finish 2 Onions, sweated
1.Prepare the seabass by scaling, gutting and filleting
2. Start the sauce by sweating of onions, adding the fish bones, cook out for 5mins, add the stock and reduce
3. Prepare the sweet potatoes by cutting into small dice and Boil for 15minutes until soft, then add the new potatoes to the boil in a separate pan.
4. Dice panchetta and crisp until golden
5. Drain sweet potatoes and add to a blender with the milk and seasoning, then blitz until the required consistency, remove new potatoes and drain.
6. Season the seabass, and heat a non stick frying pan (this is where i went wrong :D) or alternatilvy grill, and place skin side down and cook for 5minutes, turning half way through to through.
7. Crush new potatoes with a fork and add to a pan with butter and the panchetta and heat through, 8.Drain the sauce and return to a clean pan.
9. Reheat the sweet potato puree and serve
Any feedback on this dish would be greatly appreciated, or if you have any alternative ideas for seabass or any ideas for future dishes feel free to post a comment or even better follow for some more tasty treats!
Coming up next i have a Howto guide on how to make a sweet pastry and a chefs secret recipe for the best ever lemon tart! Thanks Jake