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 Whole Sea Bass (800g)

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:

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

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

 

Baked Beetroot

1 Whole Beetroom (peeled)

1 tbsp Balsamic Vinegar

Olive Oil

1 tsp Brown Sugar

 

Method:

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

 

Parsnip Crisps:

Peel off the outer skin and with the vegetable peeler, peel the parsnip into strips. Deep fry until golden brown and crispy. 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:

Put mussels in a pot with shallots ½ glass of wine, parsley and garlic. Cook until they open. Remove flesh from shells and debeard. Deglaze pot with remaining wine, add cream and saffron. Reduce by one third and whisk in butter. Add mussels and keep warm.

 

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

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