Renvyle House Hotel & Resort, Connemara; recipe for Connemara Lamb Shank Recipes from Renvyle House Hotel & Resort, Connemara, Co. Galway.  An award winning hotel for food and hospitality in the west of Ireland Recipes from Renvyle House Hotel & Resort, Connemara, Co. Galway.  An award winning hotel for food and hospitality in the west of Ireland Recipes from Renvyle House Hotel & Resort, Connemara, Co. Galway.  An award winning hotel for food and hospitality in the west of Ireland

Pan seared Sea Bass

Pan seared sea bass, basil and vegetable provencale, saffron mussels, yellow pepper cream, baked beetroot and parsnip crisps. (Winner of the Moreau Chablis Fish Dish of the Year 2003)

serves 2

© At home in Renvyle by Tim O’Sullivan, 2005

Ingredients:

  1. 1 Whole Sea Bass (800g)
  2. de-scale the Sea Bass and fillet, pin bone and cut into four pieces

Basil & Vegetable Provencale:

  • 50g (2oz) diced Courgette
  • 50g (2oz) diced Aubergine
  • 50g (2oz) diced Vine Tomato
  • 50g (2oz) diced Shallots
  • 50g (2oz) Diced Peppers
  • 25g (1oz) Tomato Puree
  • 1 Garlic Clove, chopped
  • Olive Oil
  • Salt & Pepper
  • ½ Glass of Moreau Chablis Wine

Method:

  1. Heat oil in the pan, add shallots, garlic and vegetables.
  2. Cook quickly, add puree and sugar.
  3. Cook for 1-2 minutes.
  4. Season, deglaze with wine and add basil.
  5. Keep warm.

Yellow Pepper Cream

  • 2 Yellow Peppers (deseeded and diced)
  • 2 diced shallots
  • 25g (1oz) Leek (white part only)
  • 1 Celery Stick
  • 1 Sprig of Thyme
  • Salt & Pepper
  • 200ml Double Cream
  • Olive Oil

Method:

  1. Heat oil in a pan over moderate heat, add vegetables, garlic and thyme.
  2. Cook until tend3er. Season, add cream, simmer for 2 minutes.
  3. Blend in a processor and pass through a fine sieve.
  4. Keep warm.

Baked Beetroot

  • 1 Whole Beetroom (peeled)
  • 1 tbsp Balsamic Vinegar
  • Olive Oil
  • 1 tsp Brown Sugar

Method:

  1. Cook beetroot in salted water until tender.
  2. Cut beetroot in small oval shapes.
  3. Pan fry in oil for 2 minutes.
  4. Add vinegar and sugar, place in oven for 4 minutes.

Parsnip Crisps:

  1. Peel off the outer skin and with the vegetable peeler, peel the parsnip into strips.
  2. Deep fry until golden brown and crispy.
  3. Drain on kitchen paper, season to taste.

Saffron Mussels

  • 12 Mussesl (washed)
  • 25g (1oz) diced Shallots
  • 1 pinch Saffron
  • 25g (1oz) Butter
  • 1 glass Moreau Chablis Wine
  • 200ml Double Cream
  • 1 Chopped Clove of Garlic

Method:

  1. Put mussels in a pot with shallots ½ glass of wine, parsley and garlic.
  2. Cook until they open.
  3. Remove flesh from shells and debeard.
  4. Deglaze pot with remaining wine, add cream and saffron.
  5. Reduce by one third and whisk in butter.
  6. Add mussels and keep warm.
  7. Heat Olive oil in a non-stick pan. Cook Sea Bass skin down for 2 minutes. Transfer to over for 3 minutes.

To Arrange Dish

  1. Using a round mould place on the centre of plate and fill with the Vegetable Provencale.
  2. Place Saffron Mussels near base of vegetables.
  3. Pour Yellow Pepper Cream around the base of plate with Beetroot.
  4. Place fish on top of vegetables with parsnip crisps.
  5. Garnish with whole flat leaf parsley and some chopped chives.
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