Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, sea bass, crispy potatoes, greens & a brown butter chive sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Serve the sea bass over the crispy potatoes with the buttery beans to the side. In this sea bass fillet recipe by Igles Corelli, the chef gives the fish a crisp skin before serving with creamy mashed potatoes, marinated courgette ribbons and a light broccoli mousse. Crispy-scaled sea bass with creamed potatoes, broccoli mousse and lettuce sauce.
Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sea bass, crispy potatoes, greens & a brown butter chive sauce using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
- Get 2 Sea Bass Fillets
- Prepare 150 g Baby Potatoes
- Get 80 g Asparagus
- Prepare 80 g Broccoli
- Get 15 g Chives
- Prepare 45 g Butter
Remove and drain on paper towels. To serve: Spoon the potato mixture in the center of each plate. Add the sea bass, cover with the lid and shake gently to coat. Place the broccoli in a pan and pour over the not-quite boiling water.
Steps to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
- Pre-heat an oven to 180°C fan and boil a kettle.
- Cut the potatoes, skin on, into quarters. Add them to a pot of boiled water, seasoned with plenty of salt. Cover and cook on a high heat for 10-15mins or until they are mostly cooked through.
- Once the potatoes are ready, drain and return to the pot, add a little bit of veg oil, cover with a lid. Shake the pot to cover the potatoes with the oil and create a rough outer texture on the potatoes. Put the potatoes on to a roasting tray and place in the oven for 15-20mins or until crispy.
- Meanwhile, prepare the fish. Pat the Sea Bass fillets dry, then season the skin with plenty of salt. Place to one side.
- Prepare the vegetables by cutting off the tough stalks and placing inside a tin foil pouch. Add salt to the pouch and 2-3tbsp of boiled water. Seal the pouch and place in the oven for 15mins.
- Heat a wide based pan on a high heat with a drizzle of olive oil and 15g of the butter. Once hot, place the Sea Bass in the pan, skin down. Cook for around 8mins or until the skin is crispy and the fish has mostly turned opache.
- Meanwhile, finely chop the chives.
- When the fish is nearly ready, turn the fish over in the pan, add the butter and chives, a cook for 2-3mins. Baste the fish with the butter and chives. This will finish cooking the fish and create your brown butter sauce.
- Serve.
Place the crispy fish on a clean plate and drizzle with a little sesame oil and reduced salt soy sauce. Scoop the rice into a warmed serving bowl. Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead. Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes.
So that’s going to wrap this up for this special food sea bass, crispy potatoes, greens & a brown butter chive sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
