> Recipes > Sea bass fillet

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

  • Main
  • medium
  • 4
  • 2 hours 25 minutes

PT2H25M

Why not try?

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
  • 1 head of celeriac
  • salt
2
Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm
  • 85ml of double cream
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 runner beans, large
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
  • 2 banana shallots
  • salt
  • 1 tbsp of sugar
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
  • 1/2 leek
  • 1/2 bunch of rosemary
  • 2 star anise
  • 1/2 bulb of garlic
  • 50g of fish trimmings
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
  • 185ml of red wine
  • 185ml of dark chicken stock
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
  • 100g of smoked bacon
  • 50g of butter
  • 2 red chicory
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
  • 1/2 lemon, juiced
  • 1 knob of butter
  • 4 sea bass fillets
10
Pour some of the sauce around and serve a little extra at the table

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Sea bass

Sweet shallots and runner beans

Celeriac purée

Red wine sauce

To plate

Comments ()

Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...