A peppery Jerusalem artichoke purée, unctious sea bass and a velvety red wine sauce combine beautifully in Mark Dodson's stunning dish. If you want to be extra fancy, why not heed Mark Dodson's suggestion and garnish the sea bass fillet with some deep-fried rocket and sun-dried tomatoes. If using dried flageolet and butter beans, be sure to soak them overnight, you could even add a sprig of thyme to impart flavour on the beans

Method
1.
For the Jerusalem artichoke purée, place the Jerusalem artichokes in a pan and add enough water to cover. Place over a medium heat and bring to a simmer. Add a pinch of salt and leave to cook slowly until the artichokes are tender - this should take at least an hour
2.
For the red wine jus, place a large pan over a low heat. Add the red wine, thyme and shallots and cook until almost completely reduced. Once nearly dry, add the beef or veal stock and reduce again until a syrup consistency is achieved - this process should take approximately 1 hour, so start right away after step 1
3.
Wrap a broken head of garlic in foil with a little olive oil and place on a bed of sea salt on a baking tray. Place in an oven set to 180°C/gas mark 4 for 20 minutes
4.
Once the artichokes are soft, drain well, and then place back in the pan with the double cream. Bring to the boil and reduce slightly. Season to taste and blend until smooth - pass through a sieve if still lumpy. Keep warm until ready to serve
5.
For the sea bass, place a large pan over a medium-high heat. Once the pan is scorching hot, add the sea bass fillets, skin-side down, and cook until the skin is crispy, this should take around 3 minutes
6.
Turn the fillets over, season, and then cook on the other side until the fish is delicately cooked through - this should take no longer than a minute. Turn off the heat and allow the fish to rest in the pan - any residual heat from the pan should finish the cooking process effectively
7.
Meanwhile, heat the flageolet and butter beans in a pan with the double cream until boiling. Remove from the heat
8.
Pass the red wine jus through a sieve and set aside
9.
To serve, arrange the beans in the centre of each plate and lay the fillets of sea bass on top. Drizzle the fish in the red wine jus and spoon the purée around the outside of each plate. Garnish with the roasted garlic and perhaps some sun-dried tomatoes and deep-fried rocket. Serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sea bass with Jerusalem artichoke recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Sea bass

Jerusalem artichoke purée

  • 200g of Jerusalem artichoke, peeled
  • 150ml of double cream
  • salt
  • pepper

Red wine jus

  • 200ml of red wine
  • 1 sprig of fresh thyme
  • 50g of shallots, sliced
  • 200ml of Beef stock, or Veal stock

Roasted garlic

Beans

Equipment

  1. Blender

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Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper

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