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Roasted sea bass fillet with samphire and a brown shrimp vélouté Recipe

Method
  • 1

    Preheat the oven to 200'C.

  • 2

    Peel and dice the shallot and garlic. Chop the chives.

  • 3

    In a saucepan reduce the wine with the shallot garlic and thyme sprigs to about 1/3 of its original volume. Add the fish stock and reduce this to 1/3 of its original volume.
    Add the double cream, bring to the boil and season with fine salt.

  • 4

    Remove the pin bones from the sea bass with fish tweezers. Cut the fillet in half and then score the skin. Use half a fillet per person for a starter.

  • 5

    Season the bass with salt and then cook (skin side down) in a very hot frying pan with a drizzle of vegetable oil.

  • 6

    Whilst the bass is cooking, blanch the samphire in boiling water for 1 minute.

  • 7

    Cook the bass until golden brown, transfer to the oven and cook for a further 2 - 3 minutes. Finish with a squeeze of lemon and serve on a bed of samphire.

  • 8

    Just before serving, reheat the veloute, add the shrimps, warm through and finish with the chives and a squeeze of lemon juice.

  • 9

    Drizzle this sauce around the plate and over the fish.

Chef's tip

«This dish will work well with any type of white fish. Try cod or plaice as an alternative.»

A crisp fillet of sea bass served with a brown shrimp sauce and blanched samphire.

Rate this recipe :

(50 votes)

  • Preparation  20mins
  • Cooking time  20mins
  • Rest time  2mins

  • Difficulté  Easy

Ingredients for people

  • Sea bass fillet portion : 3 whole

  • For the sauce
  • Banana shallot(s) : 1 whole
  • Fresh thyme : 2 sprig
  • Garlic clove(s) : 1 bulb
  • Dry white wine : 100 ml
  • Fish stock : 150 ml
  • Double cream : 100 ml
  • Chive(s) : 0.25 bunch
  • Fine salt : 4 pinch(es)
  • Lemon(s) : 1 whole
  • Brown shrimp(s) : 75 g

  • For the garnish(es)
  • Fresh samphire : 150 g
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