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20
Aug

Fillet of Sea bass, Saffron Potato with Oyster & Tarragon foam

Serves 2 people

Ingredients

2 x 5-6oz Sea bass fillets
2 x medium potatoes
4 Patty Pan
4 Colchester Oysters
1/2 a bunch of tarragon
Mini tarragon herb (Regular fresh tarragon is fine)
Pinch of Saffron
150 ml White wine
150 ml Double Cream
150g Puff pastry

Method

  1. Skin the Sea bass fillets and remove as much flesh from the skin as possible.
  2. Roll the pastry out to a thickness of 3 millimetres. Place the Sea bass skin on top and fold the pastry over the skin. Roll out again to the same thickness. Cut two diamonds out and place in fridge until ready to bake. (when cooked this gives a lovely flavour and surprise to the pastry lid). Bake in oven (200 degrees C) for approx. 10 minutes or until golden brown.
  3. Cut the potatoes to a height of 3 cm and cut out with a round cutter. Place in salted water with a pinch of saffron and slowly boil. Remove from heat when cooked and keep warm in water until serving.
  4. Place the Sea bass fillets on silicon paper and bake in the oven (200 degrees C,) for 7 minutes.
  5. Blanch the Patty Pan whole. Cut the top off and hollow out the middle.
  6. Open the oysters and poach for 1 minute in the oyster juice with a dash of white wine. Remove and place in the Patty Pan. Cover with the Patty Pan lid all ready for serving.
  7. For the sauce, add the wine to the oyster juice and reduce by 1 half. Add the double cream and reduce again season with black pepper.
  8. Add the tarragon at the last minute and once wilted, blend with a hand blender incorporating a little air. Pass through a fine sieve ready to spoon onto the plate.
  9. Serve as pictured

Chef’s hint….

* Ask your fishmonger to skin the fish for you and clean the skin.
* For less time spent in the kitchen, pre cook the potato, Patty Pan and pastry lid. Just reheat quickly before serving.
* If you fancy your oysters live, open and place straight into the Patty Pan…(try and keep some juice for the sauce)