Dish Of The Month: July 2013

9 Jul 2013

July's dish of the month is Roast Fillet of Sea Bass with Potato Puree, Samphire, Clams & Teign Mussel Nage

Dish Of The Month

July 2013 

 

Grilled Fillet of Sea Bass with Potato Puree, Samphire, Clams & Teign Mussels Nage 

 

 

 

 

 

 

 

 

 

 

Click here to watch Chris Wheeler, our Executive Head Chef cooking this month's dish  

 

Ingredients For Four Covers 

 

4 x 5 oz Fillet of Sea Bass  

400g Fresh Samphire

200g Pomme Puree (Mash Potatoes)

100g of Clams

100g of Mussels

40g of finely chopped Shallot

10g finley chopped Chives

20ml White Wine 

200ml of White Wine Fish Cream Sauce (Ingredients below)

 

Ingredients For The White Wine Fish Cream Sauce

Salt & Pepper

200ml Fresh Fish Stock

2000ml White Wine

100ml Double Cream

1 x small diced Onion

1 x small diced Leek

1x stick of Celery ~ diced

 

Method

 

Sauce

  • In a small saucepan sweat the diced Onion, Leek & Celery with a little olive oil
  • Add 200ml of dry White Wine & reduce by half
  • Add the Fish Stock & reduce again by half
  • Add the Double Cream & Seasoning - simmer for 5 minutes
  • Pass and check Seasoning

Sea Bass and Samphire

  • Season the Sea Bass Fillets and pan-fried in a non stick pan for approximately 3 minutes each side 
  • Add the Samphire and cook for another 1 minute    

Mussels

  • Sweat the finley diced shallot in a saucepan
  • Add the Clams and Mussels - cover with a lid for 1 minute
  • Add the White Wine and cover again for 2 minutes (or until all the Clams and Mussels have opened)
  • Add the Chopped Chives

To Serve

  • Place a portion of Pomme Purée in the middle of each plate
  • Place the Samphire on top,
  • Place the Sea Bass on top- skin side up
  • Place the Clams and Mussels around the outside
  • Spoon the sauce around the Clams and Mussels