Taste of the isles
4
2 hours
Ingredients
Fish
- 4 sea bass fillets, skin on
- 4 cod fillets, each weighing 80g, skin on
- 200ml of white wine
- 16 mussels, cleaned and de-bearded
- salt
- black pepper
- 20ml of sunflower oil
Sauce
- 110g of large white onions, roughly chopped
- 45g of white leeks, roughly chopped
- 100g of celery, roughly chopped
- 85g of fennel, roughly chopped
- 80g of carrots, roughly chopped
- 110g of red pepper, roughly chopped
- 1 pinch of thyme
- 15g of anchovy fillets
- 25g of tomato purée
- 1l fish stock
- 250g of plaice
- 50ml of double cream
- 1 saffron strand
- Tabasco to taste
- Worcestershire sauce to taste
- 1 tsp white wine vinegar
- 1/2 garlic clove, roughly chopped
- 1 tsp caster sugar
- 20ml of sunflower oil
To serve
- crusty bread
- 4 sprigs of dill
Method
1
For the sauce, in a pan sweat off the onions, leeks, celery, fennel, carrots, red pepper in sunflower oil for 2-3 minutes, adding the anchovies, tomato purée and thyme to the pan
- 110g of large white onions
- 45g of white leeks
- 100g of celery
- 85g of fennel
- 80g of carrots
- 110g of red pepper
- 1 pinch of thyme
- 15g of anchovy fillets
- 25g of tomato purée
- 20ml of sunflower oil
2
Add the stock to the pan. Reduce the heat and simmer for 1 hour
- 1l fish stock
3
Add the plaice and gently simmer for 10-15 minutes
- 250g of plaice
4
Transfer the contents of the pan to a food processor and blend for 2-3 minutes. Pass through a sieve into a clean pan
5
Add the cream, saffron, Tabasco, Worcestershire sauce, salt, sugar, garlic and vinegar. Stir and set aside to keep warm while you prepare the fish
- 50ml of double cream
- 1 saffron strand
- Tabasco to taste
- Worcestershire sauce to taste
- salt
- 1 tsp caster sugar
- 1 tsp white wine vinegar
- 1/2 garlic clove, roughly chopped
6
Place a pan over a high heat and add the oil. Turn the heat down and place the cod fillets into the pan, skin-side down, for 4 minutes. Season and turn the fillets over and cook for a further 3 minutes, or until golden all over. Set aside to keep warm
- 4 cod fillets
- black pepper
- 20ml of sunflower oil
7
Fry the sea bass using a similar method, but fry for 3 minutes, skin-side down, and for 2 minutes, flesh-side down. Set aside to rest
- 4 sea bass fillets
8
Place a saucepan over a medium heat. Add the white wine and mussels and cook for 1-2 minutes with the lid on. Drain and add some of the cooking liquor to the sauce
- 200ml of white wine
- 16 mussels
9
To serve, divide the cod and sea bass fillets across 4 large soup bowls. Add 4 mussels to each bowl and pour over the sauce. Garnish with some sprigs of dill and serve with some crusty bread
- crusty bread
- 4 sprigs of dill
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