Pan Roasted Sea Bass

Best paired with Glen Carlou Pinot Noir

Pan Roasted Sea Bass with Saffron Pomme Purée

Saffron Pomme Purée:

 

  • 2 large potatoes, peeled and cured
  • Pinch of Saffron
  • 1 tablespoon butter
  • 1/2 cup cream

 

In a large sauce pan, add enough water to cover the potatoes and add the Saffron. Cook until soft and strain.

Immediately pass the potatoes through a ricer/sieve and add the butter and cream. Add another pinch of Saffron.

Work the purée with a wooden spoon and keep warm.

 

Curry vinaigrette:

 

  • 1 tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 1 tsp honey
  • Olive Oil
  • Curry Powder (amount to taste)

 

In a bowl add the mustard, honey, vinegar and curry powder (based on taste).

Slowly start whisking and adding the oil in a thin stream. Once the vinaigrette starts to form you can add more if you prefer a thicker vinaigrette.

 

Pea Purée:

 

  • 1/2 onion, chopped
  • 2 cups frozen peas
  • water

 

Sauté the onion in a sauce pan until soft, but no colouring. Add the peas and enough water to just cover the peas. Bring to a boil and take off the heat immediately.

Quickly strain through a sieve and reserve the liquid. Blend the peas and add just enough of the reserved water to create a smooth purée.

Strain again through a sieve and keep warm.

 

Sea Bass:

 

  • Sea Bass portions
  • Butter
  • Olive Oil

 

Add a drop of oil in a frying pan. Once the pan starts to smoke, carefully place the fish skin side down in the pan.

Cook the fish for 30 seconds on the skin then turn it over and add a knob of butter.

Place it in the oven for 6 minutes – depending on the size of the fillet.

The fish is ready when you place a knife point in the fillet and it comes out warm

 

By Glen Carlou Executive Chef Johan Stander