Recipe: Pan-fried sea bass with stir-fried cabbage





Sea Bass is popular, versatile and often referred to as the fish equivalent of chicken breasts due to its nice texture and beautiful flavour. It is also one of Taittinger winemaker Loïc Dupont’s favourite meals and following this week’s ‘Focus on ChampagneCellarVie Wines thought they would create a Sea Bass recipe in the 57-year-old’s honour.

Pan-fried sea bass with stir-fried dill cabbage is a simple yet effective way of utilising all the natural flavours of the fish in a simple and relatively healthy way, and marrying it with the rich, salty cabbage.

Ingredients

For the sea bass

200ml fish stock

90ml double cream

½ lemon, juice only

20g butter

4 x 175g sea bass fillets

1½ tbsp olive oil

Salt and ground black pepper to season

For the cabbage

400g savoy cabbage, cut into 1cm strips

300g cavolo nero cabbage cut into 1cm/½ strips

2 finely sliced shallots

3 tbsp dill, roughly chopped

3 tbsp cider vinegar

Salt and freshly ground black pepper

Method

For the cabbage, bring a large pan of water to the boil, and add the cabbage with a pinch of salt. Cook for two to three minutes then drain, ensuring to squeeze out all the excess water.

Heat a large frying pan until hot, add the sliced shallots and place the drained cabbage in the pan and stir fry for a further 2-3 minutes.

Add the dill and cider vinegar and season with the ground black pepper and salt.

For the sea bass, place the fish stock and double cream into a saucepan and bring gently to the boil.

Reduce the heat and simmer until reduced by one third.

Add the butter and half of the lemon juice.

Season the sea bass to taste with salt and ground black pepper.

Heat a frying pan and add the olive oil and sea bass, skin-side down.

Fry for 3 minutes on the skin side until golden brown, then turn and cook for a further minute on the flesh side. Squeeze the remaining lemon juice over the fish.

To serve, place a pile of cabbage on the plate, set the fish alongside it and gently spoon the sauce over the top.

Why not try with:

Kleine Zalze Bush Vines Chenin Blanc 2010/11, Stellenbosch (£8.49)

The subtle tropical fruit flavours of this often overlooked grape variety perfectly accompany the creamy white fish. It is also, coincidentally, what Charlotte chose for this week’s ‘What We’re Drinking’…
 
Main Image by  kuchingboy  
 
 

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