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Fillet Of Sea Bass
With An Anchovy Parmentier And A Parsley And Liquorice Sauce
recipe fileseafood & shellfishfillet of sea bass
Fillet Of Sea Bass With An Anchovy Parmentier
Serves Six
8 fillets of sea bass(150g each)

For The Parmentier
500ml fish stock
3 large potatoes(peeled and diced)
3 salted anchovies (washed)
juice of half a lemon
white pepper

For The Sauce
500ml fish stock
1 bunch of parsley
tsp. Liquorice paste
200g butter

Tomato Fondue
500g tomatoes(seeded and chopped)
Spanish onion (peeled and chopped)
50ml sherry vinegar
2 garlic cloves (crushed)
1 sprig of fresh thyme 1 tsp. Tomato puree
1 bay leaf
1 tbs. brown sugar
100ml olive oil seasoning

Fillet Of Sea Bass With An Anchovy Parmentier And A Parsley And Liquorice Sauce

Recipe by Chef Marc Fosh

For The Parmentier
Cook the potatoes gently in the fish stock. Add the anchovies and lemon juice. When the potatoes are cooked, blend to a puree. Pass through a fine sieve, season with white pepper.

For The Sauce
Bring the fish stock to the boil. Add the parsley (stalks removed) and place in a blender. Blend to a puree, add the liquorice paste and pass through a fine sieve. Using a hand held blender, whisk in the butter to make a froth and season.

Tomato Fondue
Heat the olive oil in a heavy-bottomed frying pan and sweat the onions over a gentle heat for 1 minute. Add the garlic cloves, chopped tomatoes and tomato puree and cook for another 2-3 minutes. Add the sherry vinegar, brown sugar and fresh thyme. Cook slowly until all the liquid has evaporated. Season to taste.

To Serve
Pan fry the sea bass fillets, skin side down, until golden brown and crisp. Turn over and place in a moderate oven(180c) to finish cooing(1-2 minutes). Place 2 spoonfuls of anchovy parmentier in the middle of the soup bowls. Sit the sea bass on top and place a spoonful of tomato fondue over the fish. Froth up the sauce with the handheld blender and spoon the bubbles around the parmentier and serve.

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