Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

  • Cook: 1H 30M
Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

Ingredients

  • Seafood

    • 24 Clams
    • 100 g Cod cheeks
    • 4 Sea bass, fillets
  • Produce

    • 3 Banana shallots
    • 1 Fennel
    • 1 Garlic clove
    • 2 tbsp Parsley, fresh
    • 200 g Spinach
  • Baking & Spices

    • 1 Salt
    • 15 g Sugar
  • Oils & Vinegars

    • 2 Vegetable oil
    • 10 ml Vinegar
  • Dairy

    • 2 Butter
    • 400 ml Double cream
  • Beer, Wine & Liquor

    • 200 ml Pernod
    • 50 ml Red wine
    • 150 ml White wine
  • Other

    • 50g of girolles
  • Time
  • Cook: 1H 30M

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Description

Simon Hulstones sophisticated sea bass recipe creates a remarkable medley of seaside flavours with cod cheeks, fish sauce and clams. Cod cheeks can be bought from your local fishmonger and add a brilliant dimension to this seafood recipe.

Simon Hulstones sophisticated sea bass recipe creates a remarkable medley of seaside flavours with cod cheeks, fish sauce and clams. Cod cheeks can be bought from your local fishmonger and add a brilliant dimension to this seafood recipe.

Ingredients

  • 4 sea bass fillets
  • oil
  • 200g of spinach
  • butter
  • 24 clams
  • 1 fennel, sliced
  • 200ml of Pernod
  • 50ml of red wine
  • 15g of sugar
  • 10ml of vinegar
  • 3 banana shallots
  • 1 garlic clove
  • 150ml of white wine
  • 400ml of double cream
  • 100g of cod cheeks
  • 50g of girolles
  • 2 tbsp of fresh parsley
  • butter
  • oil
  • salt

Directions

  • Begin this recipe by cooking the clams. Heat a deep saucepan and add a drop of oil. Add the clams, sliced fennel and Pernod and cover with a lid. Steam until all of the clams have opened. Once opened, set aside. Discard any that remain closed
  • Drain the liquid from the pan through a sieve and then return the remaining liquid back to the pan. Heat the contents of the pan again, reducing the liquid by half
  • In another pan, heat the red wine, sugar and vinegar and bring to the boil. Add one of the shallots, cut into rings, and turn the heat off. Allow the liquor to cool
  • Chop the remaining shallots and sweat them in butter with the sliced clove of garlic until soft, add the white wine and reduce until it resembles syrup. Add the clam stock from the other pan and bring to the boil for 2 to 3 minutes. Pour in the double cream and reduce by half. Once reduced, blend the mixture gently in a blender until smooth. Set aside until needed
  • Soak the cod cheeks in lightly salted water for 5 minutes. Rinse, pat dry the cheeks and place in a steamer for 5 minutes. Once cooked, put in ice cold water for a moment, dry off and cut into 1.5cm diced cubes, refrigerate until needed
  • For the sea bass, heat a frying pan and drop in a little oil. Once the pan is hot, fry the sea bass skin side down until the skin is golden, turn the fish over to cook the other side
  • Sauté the mushrooms in a pan with a little butter, oil and salt until cooked
  • While the mushrooms are cooking, in another pan, fry the spinach with a little butter for a couple of minutes. Then reheat the fish sauce and add the chopped parsley
  • To plate this sea bass recipe, ladle the fish sauce into a bowl and place the spinach in the centre. Lodge each dicing of cod cheek into the open clams. Plate the mushrooms between each clam and garnish with the shallot rings. Place the sea bass fillet on top of the mound of spinach
  • Serves: 4
  • Prepare:
  • Cook Time: PT1H30M
greatbritishchefs.com

greatbritishchefs.com

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Title:

Sea Bass Recipe With Clams & Poached Cod Cheeks - Great British Chefs

Descrition:

Simon Hulstone's sophisticated sea bass recipe creates a medley of seafood flavours with cod cheeks, fish sauce and clams. Great for a memorable sea bass meal.

Pan-fried sea bass, butter spinach, clams, poached cod cheeks and fish sauce

  • Seafood

    • 24 Clams
    • 100 g Cod cheeks
    • 4 Sea bass, fillets
  • Produce

    • 3 Banana shallots
    • 1 Fennel
    • 1 Garlic clove
    • 2 tbsp Parsley, fresh
    • 200 g Spinach
  • Baking & Spices

    • 1 Salt
    • 15 g Sugar
  • Oils & Vinegars

    • 2 Vegetable oil
    • 10 ml Vinegar
  • Dairy

    • 2 Butter
    • 400 ml Double cream
  • Beer, Wine & Liquor

    • 200 ml Pernod
    • 50 ml Red wine
    • 150 ml White wine
  • Other

    • 50g of girolles

The first person this recipe

greatbritishchefs.com

greatbritishchefs.com

255 0

Found on greatbritishchefs.com

Great British Chefs

Sea Bass Recipe With Clams & Poached Cod Cheeks - Great British Chefs

Simon Hulstone's sophisticated sea bass recipe creates a medley of seafood flavours with cod cheeks, fish sauce and clams. Great for a memorable sea bass meal.