Preheat the oven to 200'C.
Peel and dice the shallot and garlic. Chop the chives.
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.
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.
Season the bass with salt and then cook (skin side down) in a very hot frying pan with a drizzle of vegetable oil.
Whilst the bass is cooking, blanch the samphire in boiling water for 1 minute.
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.
Just before serving, reheat the veloute, add the shrimps, warm through and finish with the chives and a squeeze of lemon juice.
Drizzle this sauce around the plate and over the fish.
«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.