Fillet of sea bass 'au Pistou'
- Main
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
This beautiful sea bass recipe from the Galvin brothers is a summer recipe through and through. Pistou itself is a French form of pesto, in this case served stirred into a soup made from summer vegetables.
Ingredients
Sea bass
- 4 sea bass fillets , 160g per portion
- olive oil
- salt
For the soup
- 1 onion , finely diced
- 250g of French beans, cut on the angle into 1.5cm batons
- 250g of fresh broad beans
- 100g of fresh peas
- 4 carrots , 1cm dice
- 2 courgettes
- 100g of Charlotte potatoes , 1cm dice
- 1.5l mineral water
- 50g of orzo
- 2 tomatoes , blanched, skinned, deseeded and cut into 1cm dice
- 150ml of extra virgin olive oil
For the pistou
- 4 garlic cloves , peeled
- 1 bunch of basil , roughly chopped
- 1 tsp toasted pine nuts
- 125ml of extra virgin olive oil
- salt
To serve
- 50g of Gruyère , finely grated
Equipment
- Pestle and mortar
Method
1
Begin by making the pistou. Using a pestle and mortar, purée the garlic, then add the pine nuts and basil leaves and continue pounding to make a paste. Add the oil gradually, combining thoroughly to form a sauce, then season to taste and store in the fridge until required
- 4 garlic cloves , peeled
- 1 bunch of basil
- 1 tsp toasted pine nuts
- 125ml of extra virgin olive oil
- salt
2
For the soup, heat the olive oil in a heavy-based pan and add the diced onion, cooking until soft. Add the other vegetables to the pan and season, then place a lid on the pan and sweat the vegetables for 3 minutes until soft and tender
- 150ml of extra virgin olive oil
- 1 onion , finely diced
- 250g of French beans, cut on the angle into 1.5cm batons
- 250g of fresh broad beans
- 100g of fresh peas
- 4 carrots , 1cm dice
- 2 courgettes
- 100g of Charlotte potatoes , 1cm dice
3
Add the water to the pan, bring to the boil, then reduce to a simmer and leave to cook for 8 minutes. Add the orzo to the pan and cook for a further 4 minutes, or until cooked
- 1.5l mineral water
- 50g of orzo
4
Meanwhile, heat 2 non-stick pans with a little olive oil and season the sea bass with salt - it’s best to use 2 pans to prevent overcrowding. Place the fish skin-side down into the hot pans and cook, turning after 5 minutes. Cook the fish on the other side for a further 2 minutes
- 4 sea bass fillets , 160g per portion
- olive oil
- salt
5
Remove the soup from the heat and add the diced tomatoes to the pan, along with the pistou. Stir to thoroughly to combine, check the seasoning, and divide between 4 bowls
- 2 tomatoes , blanched, skinned, deseeded and cut into 1cm dice
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Fillet of sea bass 'au Pistou'
