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Serves Six
8 fillets of sea bass(150g each)
For The Parmentier
500ml fish stock
3 large potatoes(peeled and diced)
3 salted anchovies (washed)
juice of half a lemon
white pepper
For The Sauce
500ml fish stock
1 bunch of parsley
½ tsp. Liquorice paste
200g butter
Tomato Fondue
500g tomatoes(seeded and chopped)
½ Spanish onion (peeled and chopped)
50ml sherry vinegar
2 garlic cloves (crushed)
1 sprig of fresh thyme 1 tsp. Tomato puree
1 bay leaf
1 tbs. brown sugar
100ml olive oil seasoning
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Fillet Of Sea Bass With An Anchovy Parmentier And A Parsley And Liquorice Sauce
Recipe
by Chef
Marc Fosh
Method
For The Parmentier
Cook the potatoes gently in the fish stock. Add the anchovies
and lemon juice. When the potatoes are cooked, blend to a puree.
Pass through a fine sieve, season with white pepper.
For The Sauce
Bring the fish stock to the boil. Add the parsley (stalks
removed) and place in a blender. Blend to a puree, add the liquorice
paste and pass through a fine sieve. Using a hand held blender,
whisk in the butter to make a froth and season.
Tomato Fondue
Heat the olive oil in a heavy-bottomed frying pan and sweat
the onions over a gentle heat for 1 minute. Add the garlic cloves,
chopped tomatoes and tomato puree and cook for another 2-3 minutes.
Add the sherry vinegar, brown sugar and fresh thyme. Cook slowly
until all the liquid has evaporated. Season to taste.
To Serve
Pan fry the sea bass fillets, skin side down, until golden
brown and crisp. Turn over and place in a moderate oven(180ºc)
to finish cooing(1-2 minutes). Place 2 spoonfuls of anchovy
parmentier in the middle of the soup bowls. Sit the sea bass
on top and place a spoonful of tomato fondue over the fish.
Froth up the sauce with the handheld blender and spoon the bubbles
around the parmentier and serve.
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