This sea bass recipe from Matthew Thomkinson shows how a red wine sauce is the perfect accompaniment to the strong-flavoured fillet of fish. Escalope of wild sea bass dish is a wonderful addition to our seafood recipe collection. If you can't find red chicory, green chicory is also fine to use. You can purchase the fish trimmings for the red wine sauce from your local fishmonger

Method
1.
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender
2.
Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm
3.
To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side
4.
Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt
5.
Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain
6.
For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes
7.
Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside
8.
In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot
9.
Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish
10.
Pour some of the sauce around and serve a little extra at the table
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sea bass 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

Sweet shallots and runner beans

  • 4 runner beans, trimmed and sliced lengthways
  • 2 banana shallots, thinly sliced into rings, keeping the trimmings
  • salt
  • 1 tbsp of sugar

Celeriac purée

Red wine sauce

To plate

Equipment

  1. Muslin cloth
  2. Food processor or blender

Share this Recipe

Delicious wild sea bass and smoked bacon recipe by award-winning chef Matthew Tomkinson. The red wine reduction is the perfect accompaniment to a strong flavoured fish such as sea bass