Pan-fried Sea Bass with Echalion and Herb Butter Sauce
(Serves 4)
How long will it take?
Preparation time: 10 minutes
Cooking time: 10 minutes
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Pan-fried Sea bass: accompanied with a herb butter | What do I need?
Herb butter sauce
150g unsalted butter
4-5 echalions (banana shallots), peeled and finely diced
1 sprig thyme
1 bay leaf
Salt and freshly ground black pepper
250ml white wine
100ml white wine vinegar
100ml double cream
50ml lemon juice
1 tbsp chopped fresh chives
1 tbsp chopped fresh chervil
Pan-fried sea bass
2 tbsp olive oil
1 tbsp plain flour
4 fillets sea bass
What do I do?
First, make the sauce. Heat 20g of the butter in a saucepan over a low heat and add the shallots, thyme, bay leaf, 2g of salt and 12 turns of a black pepper mill. Cook for 2 minutes, until softened.
Add the white wine and white wine vinegar and simmer until reduced by two thirds.
Add the cream and simmer until reduced by half.
Whisk in the remaining butter, then add the lemon juice and check the seasoning.
Remove the thyme sprig and bay leaf, and stir in the fresh herbs. Keep warm.
Aga Method
Make the sauce on the simmering plate and keep warm in the simmering or warming oven.
Heat the olive oil in a non-stick frying pan. Dust the fish with the flour, shaking off any excess. Season with salt and pepper and add to the hot pan, skin side up. Cook for 2 minutes, then turn the fish over and cook for a further 2 minutes.
Aga Method
Fry on the boiling plate – use the splash shield to stop splashes on the lid lining.
Serve with the sauce, some new potatoes and steamed green beans.
For more information visit UK Shallots online.
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