Those who know me know my relationship with seafood π If thereβs an option to order something else... Iβll probably order something else haha. But times change, and so do people. Iβm slowly getting used to seafood. Very slowly.
Sea bass is actually one of those fish that works really well as a starting point. It has a much milder flavour than many other fish, and when paired with a good base like this one, itβs hard not to enjoy it.
Young potatoes, slow-cooked leeks, white beans and a light white wine sauce.
π Sea Bass + Fish Stock
Ingredients
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1 whole sea bass
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olive oil
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salt
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black pepper
Fish Stock
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sea bass bones
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carrot
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onion
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celery
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garlic
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bay leaf
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parsley
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whole black peppercorns
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water
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a splash of white wine
Method
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Fillet the sea bass and remove the bones.
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Keep the fillets chilled and reserve the bones for the stock.
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In a pot, gently sweat the carrot, onion, celery and garlic in a little olive oil. The vegetables should soften but not colour.
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Add the sea bass bones, bay leaf, parsley and peppercorns.
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Add a splash of white wine and cover with water.
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Slowly bring to a gentle simmer.
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Reduce the heat and cook for around 30 minutes.
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Strain the stock.
π Avoid cooking fish stock for too long, as the bones can start to break down and make it bitter.
π₯ Leeks, White Beans and Potatoes in White Wine Sauce
Ingredients
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baby potatoes
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leek
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garlic
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cannellini beans / white kidney beans
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white wine
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fish stock or vegetable stock
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butter
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chives
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lemon zest
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olive oil
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salt
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black pepper
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a little lemon juice or vinegar
Method
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Cook the potatoes in salted water until almost tender.
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Drain and cut into bite-sized pieces.
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Reduce the white wine by half in a small saucepan.
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Slice the leek into thin rounds and slowly cook it in olive oil until soft and slightly sweet.
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Add the finely chopped garlic and cook for another minute.
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Add the beans and potatoes and season lightly with salt and pepper.
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Gradually add the reduced wine and stock, a little at a time, almost like making a risotto.
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Let the liquid reduce until everything becomes glossy and nicely coated.
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Add a splash of lemon juice or vinegar for balance.
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Finish with butter, chives and lemon zest.
π Cooking the Sea Bass
Method
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Pat the sea bass fillets dry with paper towels.
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Lightly score the skin and season with salt.
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Place skin-side down in a hot pan.
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Cook until the skin becomes crispy and golden.
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Flip for just a brief moment to finish cooking.
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Optional: finish with a little butter for extra flavour and shine.
π½οΈ Finish
Spoon the potatoes, beans and leeks into a bowl or onto a plate.
Place the sea bass fillet on top and finish with chives and a little lemon zest.
β¨ 3xT β Tips, Tricks & Twists
Tip: Always dry your fish well before cooking.
Thatβs the secret to crispy skin.
Trick: Take your time with the leeks.
Slow cooking brings out their natural sweetness.
Twist: Lemon zest π
A tiny detail that makes the whole dish feel fresher.
Bonus: Fish stock should be treated gently.
When it comes to fish stock, less is usually more.
Dober tek!
