Permabanned
Right there sounds like there is a lot of faffing here but there isn't, you can do some of this way before you are ready to eat and set aside.
Ingredients.
2 Sea Bass fillets.
New potatoes.
Creme fraiche.
Double cream.
2 Shallots.
Lemon.
White wine vinegar.
Sherry vinegar.
Fresh basil and lemon thyme.
Olive Oil.
Salt and pepper.
First off make the vinegarette.
In a bowl add:
50ml White wine vinegar
50ml Sherry vinegar
200ml Groundnut oil
200ml Extra Virgin olive oil
Juice of a lemon
Salt and pepper
Whisk everything together until it has emulsified and set aside in the fridge.
To make the chive crème, take 100ml of crème fraiche and finely chop some chives, bring together in a bowl and put in the fridge.
Shred some basil and finely chop the shallots, set aside.
Boil the new potatoes until you can just poke a fork in them, drain and slice lengthways.
Add a couple of tablespoons of olive oil to a pan and sauté/fry the potatoes until golden, drain on some kitchen paper and leave to cool for a couple of minuets.
In the same pan genlty saute/fry the shallots for 5 minutes then add a couple of tablespoons of sherry vinegar and reduce by half.
When reduced a couple of tablespoons of cream and stir together and take it off the heat.
In a clean pan, heat a couple of table spoons of olive oil and season the fish, place in the pan skin side down and cook for 3-4 minutes.
While the fish is cooking, add the basil to 100ml of the vinegarrete, whisk together and add in the potatoes, toss together.
After 4 or so minutes turn the fish and cook for another minute.
Plate up the shallot cream in the centre of a plate. and place some of the potatoes on top.
Place the fish on top and add the rest of the potatoes around the edge of the plate, add a portion of the chive crème fraiche to the top of the fish and garnish the potatoes with the lemon thyme.
Ingredients.
2 Sea Bass fillets.
New potatoes.
Creme fraiche.
Double cream.
2 Shallots.
Lemon.
White wine vinegar.
Sherry vinegar.
Fresh basil and lemon thyme.
Olive Oil.
Salt and pepper.
First off make the vinegarette.
In a bowl add:
50ml White wine vinegar
50ml Sherry vinegar
200ml Groundnut oil
200ml Extra Virgin olive oil
Juice of a lemon
Salt and pepper
Whisk everything together until it has emulsified and set aside in the fridge.
To make the chive crème, take 100ml of crème fraiche and finely chop some chives, bring together in a bowl and put in the fridge.
Shred some basil and finely chop the shallots, set aside.
Boil the new potatoes until you can just poke a fork in them, drain and slice lengthways.
Add a couple of tablespoons of olive oil to a pan and sauté/fry the potatoes until golden, drain on some kitchen paper and leave to cool for a couple of minuets.
In the same pan genlty saute/fry the shallots for 5 minutes then add a couple of tablespoons of sherry vinegar and reduce by half.
When reduced a couple of tablespoons of cream and stir together and take it off the heat.
In a clean pan, heat a couple of table spoons of olive oil and season the fish, place in the pan skin side down and cook for 3-4 minutes.
While the fish is cooking, add the basil to 100ml of the vinegarrete, whisk together and add in the potatoes, toss together.
After 4 or so minutes turn the fish and cook for another minute.
Plate up the shallot cream in the centre of a plate. and place some of the potatoes on top.
Place the fish on top and add the rest of the potatoes around the edge of the plate, add a portion of the chive crème fraiche to the top of the fish and garnish the potatoes with the lemon thyme.
