This sea bass recipe will please even the pickiest eater. Served alongside hasselback potatoes and tenderstem broccoli, it features a delicate and elegant chive velouté sauce which is versatile and pairs well with fish and light meat.
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Sea bass with a chive velouté sauce
Delicious and simple, this sea bass with a chive velouté sauce is served with hasselback potatoes and tenderstem broccoli – perfect for a special occasion or a weekday meal!
Servings: 4 people
Ingredients
- 4 sea bass fillets
- 600 g waxy potatoes
- 10 g fresh chives
- 160 g tenderstem broccoli
- 1 vegetable stock cube
- 80 g Cornish clotted cream
- 6 spring onions
- 2 tbsp Shaoxing wine
- 30 g butter
- 30 g flour
- Olive oil
- Pepper
- Salt
Instructions
Hasselback potatoes
- Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Cut narrow slices (about the width of a pound coin) into the skin of the waxy potatoes (make sure not to cut all the way down to the base)
- Place tin foil onto an oven tray and add the hasselback potatoes, drizzle each with olive oil and season with salt and pepper
- Place in the oven for 30-35 min or until they’re tender and starting to crisp
Velouté sauce
- Dissolve vegetable stock cube in 400ml boiled water. Add 30g butter to a pot over a medium heat. Once melted, add 30g flour and stir for 2-3 min until to make a roux.
- Add the Shaoxing wine to the roux and cook for 30 seconds. Stir the vegetable stock gradually into the roux
- Whisk constantly for 5 min or until a smooth, thick sauce remains.
- Add the clotted cream, season with pepper and remove from the heat.
Vegetables and sea bass
- Trim, then chop each spring onions in half
- Chop the chives finely
- Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat. Once hot, add the spring onions and tenderstem broccoli with a generous pinch of salt. Cook for 5 min or until the spring onions are starting to caramelise, then transfer the vegetables to a sheet of tin foil & wrap to seal the package
- Put the foil package in the oven until serving
- Return the same pan to a medium-high heat with a drizzle of olive oil. Pat the sea bass dry and season the skin generously with salt.
- Once the pan is hot, place the sea bass, skin-side down, and cook for 4 min, then flip the sea bass and cook for a further 1 min.
To serve
- Return the velouté sauce to a medium heat for 1 min to warm through and stir in the chopped chives
- Serve the sea bass with the hasselback potatoes, vegetables and velouté sauce
Notes
Top tips:
- When making hasselback poteatoes, rest the potatoes on to a wooden spoon when cutting, it will prevent you from cutting all the way through the potato!
- Try not to move the fish around the pan, as this will prevent it from crisping up.
Recipe courtesy of Gousto, the UK’s best value recipe box offering 75 meals to choose from weekly. Visit Gousto.co.uk.
