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Once the potatoes are ready, drain and return to the pot, add a little bit of veg oil, cover with a lid. Shake the pot to cover the potatoes with the oil and create a rough outer texture on the potatoes. Method: Gently cook the shallots and garlic until soft and lightly browned.
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Alright, don’t linger, let’s plan this sea bass, crispy potatoes, greens & a brown butter chive sauce menu with 6 elements which are undoubtedly easy to receive, and we have to process them at the very least through 9 methods. You should devote a while on this, so the resulting food could be perfect.
Composition Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
- Take 2 of Sea Bass Fillets
- Make ready 150 g Baby Potatoes
- Give 80 g Asparagus
- You need 80 g Broccoli
- Provide 15 g of Chives
- Prepare 45 g - Butter
It will also give a simple recipe for a buttery lemon, herb and garlic sauce to accompany the crispy fish. I use the same method here to cook the fillets as I would also use for mackerel, as it gives the fish a nice crispy finish, which I like. Gather all of the elements and assemble the plates: green juice, potatoes, yogurt, fish and scallions. Go all Picasso on that plate and make it pretty.
Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce start cooking:
- Pre-heat an oven to 180°C fan and boil a kettle.
- Cut the potatoes, skin on, into quarters. Add them to a pot of boiled water, seasoned with plenty of salt. Cover and cook on a high heat for 10-15mins or until they are mostly cooked through.
- Once the potatoes are ready, drain and return to the pot, add a little bit of veg oil, cover with a lid. Shake the pot to cover the potatoes with the oil and create a rough outer texture on the potatoes. Put the potatoes on to a roasting tray and place in the oven for 15-20mins or until crispy.
- Meanwhile, prepare the fish. Pat the Sea Bass fillets dry, then season the skin with plenty of salt. Place to one side.
- Prepare the vegetables by cutting off the tough stalks and placing inside a tin foil pouch. Add salt to the pouch and 2-3tbsp of boiled water. Seal the pouch and place in the oven for 15mins.
- Heat a wide based pan on a high heat with a drizzle of olive oil and 15g of the butter. Once hot, place the Sea Bass in the pan, skin down. Cook for around 8mins or until the skin is crispy and the fish has mostly turned opache.
- Meanwhile, finely chop the chives.
- When the fish is nearly ready, turn the fish over in the pan, add the butter and chives, a cook for 2-3mins. Baste the fish with the butter and chives. This will finish cooking the fish and create your brown butter sauce.
- Serve.
The crisp skin and delicious oils associated with this method of cooking sea bass are brilliantly offset by acidic ingredients such as lemons or white wine, for example, Pierre Koffman's Pan-fried sea bass with broccoli purée and citrus sauce and Simon Hulstone's Sea bass with prawn tortellini, fennel purée and white wine sauce. Similarly the sweet flesh goes surprisingly well with deep. Arrange the potato and pepper slices on a large non-stick baking tray. Place the potatoes and oil into a roasting tin, toss to combine then season. Place the sea bass, skin side down, in a pan and cook until the skin turns crispy.
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