大象传媒

Pan-fried sea bass with crushed potato and fennel sauce

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Ingredients

For the crushed potato

For the fennel sauce

For the sea bass

Method

  1. To make the crushed potato, roughly mash the potato in a bowl with the olive oil and butter, then season with salt and freshly ground black pepper.

  2. To make the fennel sauce, heat the butter in a frying pan over a medium heat. Add the fennel and saut茅 until soft and golden.

  3. Add the white wine and vinegar and cook until reduced in volume by half.

  4. Add the cream and continue to reduce until thickened.

  5. Add the chives, stir well and season, to taste, with salt and freshly ground black pepper.

  6. To make the sea bass, heat the olive oil in a frying pan over a medium heat. Season the sea bass on both sides with salt and freshly ground black pepper and add to the pan skin-side down. Cook for three minutes, then turn the fillet over and continue to cook for 2-3 more minutes, or until cooked through.

  7. Squeeze over the lemon juice and remove from the heat.

  8. To serve, place the crushed potatoes in the middle of a warm plate. Place the sea bass on top and spoon the fennel sauce around.