Source: BBC Food
Show Name: Fruits Of The Sea
Recipe Archive: http://uk-recipes.com/

27 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Fillets Of Bass With Vanilla Butter Vinaigrette

Recipe By : Rick Stein
Serving Size : 4
Preparation Time: 0:30
Categories : Fruits Of The Sea


100g/4oz unsalted butter
4 sea bass fillets, weighing about-- 100g/4oz each, skinned
1/2 vanilla pod
50ml/2fl oz vermouth
2 tsp white wine vinegar
1 shallot, peeled and halved
150ml/5fl oz fish stock
25g/1oz peeled, seeded and diced tomato
1 Tbsp coarsely chopped fresh chervil
salt and freshly ground black pepper

Clarify the butter by melting it gently in a small pan, then skimming off
any froth and pouring off the clear liquid into another pan, leaving
behind the butter solids which will have collected at the bottom. Brush
both sides of the sea bass fillets with a little of the clarifed butter
and season with salt and pepper. For the vinaigrette, split the vanilla
pod open lengthways, scrape out the seeds with a small tsp and then chop
the pod very finely. Put the seeds and pod into a small pan with the
vermouth, vinegar and shallot, bring to the boil and boil for a few
minutes until reduced to about 1 tbsp. Add the fish stock and boil once
more until reduced to about 45ml/3 tbsp. Remove the shallot halves, then
add the remaining clarified butter, plus the tomato, chervil, 1/4 tsp of
salt and 6 turns of the pepper mill. Keep just warm over a very low heat.
Heat a lightly oiled cast-iron ribbed pan until very hot. Cook the fish
fillets, skin-side down, for 1 minute, pressing down on top of each fillet
in turn with the back of a fish slice to help mark them with the lines of
the griddle. Turn over and cook for 30 seconds of the other side. To
serve, put the fish fillets of four warmed plates and spoon the
vinaigrette to the side.

Recipe Author: Rick Stein

Recipe Source: Fruits Of The Sea


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