This thread is created in deference to Slingwah, who produced a far finer recipe. I just thought I'd give this great fish a slightly different approach. It's a bit rough and ready as I cooked this rather late last night.
Oh and apologies for the quality of the pictures. One of these days I'll get a tripod and make more of an effort!
Preparation time: 10 Minutes
Cooking time: 30 minutes
Ingredients
(2x) Fillet of Sea Bass
New Potatoes
Black Pepper
Cracked Salt
For the Court Bouillon
2 Carrots
1 Large Onion
2 Celery Sticks
1 Leek
200ml White Wine
100ml Vinegar
Water
1 Knob of Butter
1 tsp Thyme
1 tsp Coriander Seeds
1 tsp Black Pepper
Court Boillon
First, prepare all the ingredients. Finely chop the carrots, onion, leek and celery.
Place the butter in a deep pan, and bring up the heat. Sautée the vegetables for 4 minutes. Add in the Thyme, Coriander seeds and black pepper, stirring slowly. Add in the white wine and vinegar and bring to the boil. Then, cover with water and bring to the boil again. This should take roughly 10 minutes. Strain the liquid off into a poaching pan (I use a wok to poach fish), and keep on another gas ring on the lowest light. Simmer the bouillon for 20 minutes.
At this point, put the new potatoes on.
Whilst the bouillon is simmering, pepper and salt the fish.
With 5 minutes to go (on the Bouillon), bring the heat under the Poaching pan up slightly and add the fish. Poach for 5 minutes on a low light.
Drizzle some of the liquid from the Bouillon over the fish and the potatoes, and serve with wine!
Oh and apologies for the quality of the pictures. One of these days I'll get a tripod and make more of an effort!
Preparation time: 10 Minutes
Cooking time: 30 minutes
Ingredients
(2x) Fillet of Sea Bass
New Potatoes
Black Pepper
Cracked Salt
For the Court Bouillon
2 Carrots
1 Large Onion
2 Celery Sticks
1 Leek
200ml White Wine
100ml Vinegar
Water
1 Knob of Butter
1 tsp Thyme
1 tsp Coriander Seeds
1 tsp Black Pepper
Court Boillon
First, prepare all the ingredients. Finely chop the carrots, onion, leek and celery.
Place the butter in a deep pan, and bring up the heat. Sautée the vegetables for 4 minutes. Add in the Thyme, Coriander seeds and black pepper, stirring slowly. Add in the white wine and vinegar and bring to the boil. Then, cover with water and bring to the boil again. This should take roughly 10 minutes. Strain the liquid off into a poaching pan (I use a wok to poach fish), and keep on another gas ring on the lowest light. Simmer the bouillon for 20 minutes.
At this point, put the new potatoes on.
Whilst the bouillon is simmering, pepper and salt the fish.
With 5 minutes to go (on the Bouillon), bring the heat under the Poaching pan up slightly and add the fish. Poach for 5 minutes on a low light.
Drizzle some of the liquid from the Bouillon over the fish and the potatoes, and serve with wine!
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