Roast sea bass with ribbon vegetables and parsley sauce

INGREDIENTS

(serves four)

2 courgettes
2 leeks
2 large carrots
1 celeriac
Butter, for frying
Salt and pepper
100g veal crépinette
4 x 200g sea bass fillet portion

For the sauce
2 shallots, thinly sliced
250ml dry white wine
250ml fish stock
5 star anise
250ml double cream
100g butter
1 bunch of Continental parsley
Salt and pepper

METHOD

Cut all vegetables except the shallots into 2mm-wide ribbons and pan-fry in butter. Season with salt and pepper and leave to stand.

Spread out the crépinette carefully over a work surface. Place the seasoned fillet of sea bass skin-down on to the crépinette, add about 100g of the softened ribbon vegetables and wrap into a tight parcel.

Prepare a heated pan with butter and oil and fry the fish, skin side down, for two to three minutes. Turn over and finish in a preheated oven at 350ºF.

For the sauce, gently fry shallots until soft. Deglaze the pan with wine. Reduce by about half. Add fish stock, reduce by half again.

Add star anise, cream and butter and reduce by half again. Blend reduced sauce with parsley leaves until sauce turns green. Strain, and season to taste.

To serve, dress plate with fish and pour over the sauce. Accompany with a fresh salad.

Sebastaien Gagnebe

Photo © Sam Bailey