Seabass & Cream Sauce
To serve 2 people.
INGREDIENTS
Seabass - 2 fillets
Lemon - 1 lemon
Shallot - 1 large
Garlic - 2-3 cloves
Capers - 2-3 Tsp
Anchovy - 4-6 fillets
White Wine - 100ml
Dill - 1 pinch
Parsley - 1 small handful
Fish stock - 130ml
Cream - 40ml
INSTRUCTIONS
1. First, finely dice up the Shallot.
2. Place a frying pan on the hob, turn the heat to medium.
3. Add the Shallot to the pan and sweat them off*
*we want them soft but without any colour
4. Then, finely dice 2 cloves of Garlic, and a handful of Parsley.
5. Once the Shallot is nice and soft, add the Garlic.
6. We also want to add the Oil from a tin of Anchovy fillets.
7. Add 5 Anchovy fillets to the pan, and break them up so the dissolve into the Oil.
8. Next, add 2-3 Tsp of Capers, and fry for a minute.
9. Deglaze the pan with White Wine, and reduce it down until you have a thick syrup.
10. Add the Fish stock and reduce this down by around half.
11. Then, we want to add the Cream, and stir.
12. Finish the Sauce with a good pinch of Parsley, and set aside ready*
*above will make around 10 servings of sauce, so scale the quantities up or down if you need, or you can store the remaining sauce in the fridge or freezer
13. Add a good splash of Olive Oil to a frying pan*
*Just enough to cover the base of the pan
14. Turn the heat to medium, then gently score the skin of the Seabass being careful not to cut into the flesh.
15. Very lightly season the Seabass.
16. Add a small knob of Butter to the Oil, and as soon as it has melted and is lightly foaming, lay in the Fish.
17. Fry the Seabass skin side down for around 1 minute 30 seconds, then flip.
18. Give it literally 20 seconds on the flesh, then flip it back onto the skin for another 1-2 minutes*
*we want the skin crispy and the flesh to have just turned from translucent, cooking times vary depending on the size of the fish but it will overcook very quickly so you have to be careful