Carroll's Heritage Potatoes ...Potatoes as they used to be

Pan Fried Fillet of Sea Bass Vielleneuve-Loubet

on Crushed Blue Potato with Warm Sauce Vierge

Pan Fried Fillet of Sea Bass Vielleneuve-Loubet

(By Jamie Yardley, Executive Chef, Brocket Hall Hotel, Hertfordshire)


Serves
6

Ingredients

  • 450g blanched, peeled & diced Salad Blue / Highland Burgundy heritage potatoes
  • 550g blanched, peeled & diced Ratte/Pink Fir Apple heritage potatoes
  • 1 fillet of sea bass per person
  • Juice of 1 Lemon
  • 25g chopped parsley, Chervil & Chives mixed
  • 2 Finely diced shallots
  • 150g salted butter
  • 25g white truffle oil
  • 20g diced, fresh truffle (optional)

Sauce Vierge

  • ½ teaspoon crushed mustard seeds
  • 1 clove crushed garlic
  • 100g fresh, diced tomatoes
  • 100mls olive oil Drizzle of balsamic syrup Chopped chervil, basil leaves, chives, shallots.

Method

  1. Sweat shallots, butter & oil until soft, add potatoes.
  2. Place lid on pan, reduce heat.
  3. Cook with lid on, stir carefully, trying not to break up too much and check for tenderness.
  4. Pan fry the sea bass skin side down, until chestnut brown.
  5. When soft to bite, add lemon juice, chopped truffle and herbs, season to taste.
  6. Press into a ring to serve. Remove ring and serve with pan fried sea bass and warm vierge sauce.
  7. For the sauce - Warm all ingredients in a pan at about 40 - 50 degrees

Farma Northumbria Larder Finalist Best Producer 2009

Member of the Farm Retail Association and Northumbria Larder, LEAF tracks number 25027,
Grower of the Year finalist 2006, Observer Best Producer award winner 2009

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