Pan fried sea bass, prawn sauce, crushed potatoes and samphire
This tasty dish would work well with any white fish but I’ve chosen sea bass, the skin crisps up nicely whilst the flesh doesn’t fall apart. If you can get shell-on prawns make sure you add the shells to the sauce for extra taste.
Time: 1 hour
2 skin-on sea bass fillets
150g small new potatoes
1/2 packet of fresh tarragon
150g shell on raw tiger prawns
1/2 shallot, finely chopped
4 inch piece of celery, finely diced
1/4 carrot, peeled and finely diced
1 clove of garlic, crushed
2 tsp tomato puree
1 tbsp unsalted butter
1 tbsp plain flour
50ml dry white wine
100ml good quality fish stock (plus a little bit extra in reserve in case you need it)
25ml double cream
Begin by making your sauce – cook your prawns in a little butter until nicely pink. Remove shells and set aside. Add shells to small saucepan with a dash of olive oil, shallot, carrot, celery and garlic and fry over a medium heat for five to seven minutes. Stir in a few tarragon stalks and the tomato puree and cook for a minute or two to remove any bitterness in the puree. Melt in the tablespoon of butter and then stir in flour a little at a time to avoid lumps. Add the white wine and stock and stir until boiling. Boil for 10 to 15 minutes until reduced by half. If it boils away too quickly, add a little extra stock.
Add the cream and simmer gently for another 10 minutes, again adding a little extra stock if needed. Strain into another pan and add the cooked prawns.
Meanwhile cook the potatoes until very tender, crush with the back of a fork and then stir with half of the sauce mix. Keep warm.
Flour and season your fish fillets. Add a dash of olive oil to a large frying pan and heat until almost smoking. Cook fish, skin side down until crisp, then turn using a spatula and cook for another minute or so until cooked to your liking.
In a separate pan add olive oil and saute samphire for a few minutes until tender.
Serve a large spoonfull of the potato and prawns, topped with your sea bass. Pour remaining sauce around the plate and garnish with the samphire.