Pan Fried Sea Bass, Braised Savoy Cabbage, Veal Bacon, Sweetcorn Puree

30 Nov 2011

Pierchic does sea bass in style - get in on the recipe


Sea Bass
4 sea bass fillets
50g butter
20ml oil
5g black peppercorns
15ml lemon

Sweetcorn Puree
500g sweetcorn
80g sharlotts
150ml chicken stock
50g butter
100ml cream

Braised savoy cabbage
300g savoy cabbage
80g shallots
100ml chicken stock
70ml cream
80g veal bacon
40g butter

Potato lemon croquettes
1kg potatoes
200ml cream
80g lemon peel
40g thyme
250g bread crumbs
5 eggs
100g flour

Serves: 4


Pan fried sea bass
Trim the seabass fillets to the size you want and season with salt and pepper. Place in a frying pan with the skin side first and let it brown until golden. Turn it over and baste it with butter and lemon juice.

Sweetcorn puree
Cut the cornels off. Chop and sauté it with shallots. Add the chicken stock and let it cook until soft. Blend it with a stick blender and finish it off with cream and butter. Strain it through a strainer and reheat it. Season with salt and white pepper.

Braised savoy cabbage
Cut the savoy cabbage into fine julienne stripes and sauté with shallots. Add the chicken stock and let it cook by slow temperature until soft. Sauté the veal bacon and add the braised savoy cabbage, cream and finish it off with cold butter.

Potato lemon croquettes
Roast the potatoes by 220 C for 2 ½ hours in the oven until soft. Once cooked, use a blender to crush the potatoes. Add lemon peel and thyme.

INFO: This recipe was provided courtesy of Pierchic at Madinat Jumeirah