Pan-fried fillet of sea bass with potato puree, samphire, clams and teign mussels nage - gluten free recipe
PUBLISHED: 10:49 13 February 2015 | UPDATED: 14:58 23 March 2015
Photo by Tim Winter
Tim Winter
We’re delighted to share with readers this recipe kindly provided by Chris Wheeler, head chef at Humphry’s, Stoke Park
Ingredients - Serves four
• 4 x 5 oz fillet of wild sea bass
• 400g fresh samphire
• 200g Pomme Puree (mash potatoes)
• 100g of clams
• 100g of mussels
• 40g of finely chopped shallot
• 10g finely chopped chives
• Salt & pepper
• 200ml fresh fish stock
• 2000ml white wine
• 100ml double cream
• 4 x baby carrots
• 2 x baby fennel
• 1 x plum tomato (cut into concasse, small dice)
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Method
MUSSELS
• Sweat the finely diced shallot in a saucepan, add the clams and mussels and cover with a lid for 1 minute.
• Add the white wine and cover again for 2 minutes or until all the clams and Mussels and open.
• Carefully remove the clams and mussels from their shells.
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NAGE (SAUCE)
• Wash and finely slice the baby carrots and fennel
• Place the fish stock into a pan
• Add the baby vegetables and seasoning; simmer for 5 minutes
• Add the clams and mussels and warm through.
• Add the tomato concasse and chopped chives
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SEA BASS & SAMPHIRE
Season the sea bass fillets and pan-fry in a non stick pan for approximately 3 minutes each side - add the samphire and cook for another 1 minute
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To Serve
• Place a portion of Pomme Purée in the middle of each plate
• Place the samphire on top
• Place the sea bass on top skin side up
• Spoon the Nage/sauce around
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READ ON
• The health benefits of going gluten free - For some it’s a necessity, others make a lifestyle choice which they feel improves their overall health or lessens allergies. Claire Pitcher finds out more.
• Great British Bake Off feature interview - Martha Collison and Mary Berry - Could you withstand the scrutiny of Mary Berry? At just 17 Martha Collison took on this formidable challenge, becoming a star of the Great British Bake Off.
