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.
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
- 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
- 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
- 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.
- 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
- 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.