Arnold
Lara MHow To Cook - Sea Bass
September 22nd 2008 23:59
The sea bass is one of the most popular fish in the UK and is renowned for a delightful taste that stands on its own whether it be against a strong stuffing or accompaniment.
Being the amateur cook that I am, I'm not game enough - for the time being - to try cooking this type of fish at home. For those that are, this Gordon Ramsay recipe looks divine and better still, there's also a video of this Master Chef to show you how to cook the sea bass like a pro.
Ramsay has chosen to cook the sea bass with a sweet and sour pepper sauce.
Ingredients:
1 x 3-3.5lb Sea Bass (filleted, skin on, cut into 4 nice portions)
Sea Salt
1 sprig Thyme (leaves removed from stems)
Olive Oil
Salt
Pepper
Butter
Method:
1) Preheat oven to 200c
2) Trim the sea bass into neat fillets and score the skin with a sharp knife.
3) Season with a little salt and the fresh thyme leaves.
4) The scoring allows the skin to become nice and crispy and also helps prevent the fish from curling in the pan.
5) Pan fry, skin side down in hot olive oil, gently holding the fillets down for 30 seconds with your fingers to stop the sides curling up.
6) Season the top of the fillets and leave to cook from the bottom up.
7) You’ll see the flesh changing from translucent to white as it cooks.
8) Just when the white line is over half way up and the fillets are 90 per cent cooked, flip them over and finish on the other side.
9) Spoon over some of the cooking oil to add an extra crispness to the skin.
10) Serve the sea bass skin side up on a bed of rice with the pepper sauce and braised endive along side.
Sauce
Ingredients:
* 2 Cored And Finely Sliced Red Peppers
* 2 Cored And Finely Sliced Yellow Peppers
* 4 Finely Sliced Shallots
* 2 Star Anise
* 2 sprigs Basil
* 1 tablespoon White Wine Vinegar
* 3 tablespoons Vermouth
* 200ml Water
Method:
1) Roughly slice the peppers and shallots and sweat in a pan of hot olive oil until softened.
2) Season , then add the star anise, basil and vinegar.
3) Pour the vinegar in around the side of the pan so that it gently heats up before reaching the centre.
4) Add the vermouth – enough to come up to just under the layer of vegetables.
5) Keep over the heat and allow the mixture to reduce until almost all the liquid has evaporated and you can hear a little sizzling and crackling.
6) The vegetables should look rich and glossy.
7) Add the water and leave to reduce again, approx 15 minutes.
8) The water should have reduced enough to make a syrupy sauce.
9) Remove the star anise and basil stalks and transfer to a blender.
10) Blitz until smooth.
11) Taste and season if necessary, blitz again.
12) The consistency should be that of a smooth, thick soup.
Gordon Ramsay recipe
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Comment by Cibbuano
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Certainly doesn't LOOK delicious...