It’s that time again. Another seafood recipe from The Chef, and again we are keeping it simple but delicious, and completely Chloe-proof
Before I moved to Wales I had no clue what Laverbread was. Turns out it’s a traditional Welsh delicacy which has recently been given protected status from the European Commission, and is made from laver – a type of seaweed. Despite the name, it has nothing to do with bread and is more a type of puree. It is also bloody delicious.
Seared Bass with Laverbread Sauce
Serves Two to Four
- 1 – 1½ generous fillets of sea bass per person
- 2 shallots
- 2 x 275ml dry white wine (1 for cooking, 1 for drinking)
- 50ml double cream
- 2 tablespoons laverbread
- 250g unsalted butter, diced
- Mixed greens – spinach, rocket, chard, leek, shredded mange tout
Serve with potatoes, rice or a starch of your choice
- Ask the fishmonger to fillet, scale and pin bone the sea bass. I’m counting this as a step so we can feel we’ve worked harder.
- Allow 1 good sized fillet per person. If the bass is not large enough allow 1½ fillets. Cut to make 3 equal pieces per person.
- To make the butter sauce, finely dice the shallots, place in a small stainless pan with the white wine you haven’t all ready consumed and reduce to a syrup.
- Add 50ml of double cream and bring back to the boil.
- Remove from the heat and beat in gently butter (all 250 grams of it. I didn’t say this was a healthy recipe…) piece by piece.
- When all the butter is combined, strain through a sieve and keep warm.
- Add the laverbread to the sauce.
- In a very hot pan, sear the bass fillets skin side down, turn the fillets over when the skin is crisp and brown (no, not burnt!) – Yes, Chef!
- Remove the pan from the heat and leave for 2 – 4 mins. The residual heat in the pan will cook the fish perfectly!
- Heat a wok until hot, add a little oil and stir fry the greens until they are just cooked.
- Arrange on plate and place bass on top. Pour the laverbread sauce around the fish. Boom. Bass!
For more recipes, courtesy of our resident chef, Jim Hamilton, click here.