Wild sea bass1.5-2kg, portioned into 140g fillet pieces, descaled and pin boned
Oil to fry
Butter a knob
For the porcini and onion ragu
Frozen porcini 200g
Butter 50g
Onion 1 large, finely sliced
Chestnut mushrooms 400g, roughly sliced and diced
Portobello mushrooms 200g, roughly sliced and diced
Double cream 200g
Fresh dill 50g, chopped
For the ragu: defrost the porcini on a clean towel to absorb the moisture that’s released. Use a food processor to mince them to a coarse pâté consistency.
Lightly cook the onions in the butter over a gentle heat for about 20 minutes to release their sweetness.
In another pan, shallow fry the chestnut and portobello mushrooms. Once they turn slippery, add the onions, cream and minced porcini. Cook for 5 minutes then set aside.
For the sea bass: place the fish skin-side down in a hot, heavy frying pan greased with oil, pressing lightly on the back of the flesh to keep contact on the pan. Cook until you see a golden crust forming around the base. Add the butter and flip the fish, then turn off the heat and leave to rest in the pan so that the residual heat cooks it gently.
Reheat the ragu. Once hot, add the dill and stir through.
Serve the sea bass and ragu with new potatoes and tenderstem broccoli.
You will need
Wild sea bass1.5-2kg, portioned into 140g fillet pieces, descaled and pin boned
Oil to fry
Butter a knob
For the porcini and onion ragu
Frozen porcini 200g
Butter 50g
Onion 1 large, finely sliced
Chestnut mushrooms 400g, roughly sliced and diced
Portobello mushrooms 200g, roughly sliced and diced
Double cream 200g
Fresh dill 50g, chopped
Method
For the ragu: defrost the porcini on a clean towel to absorb the moisture that’s released. Use a food processor to mince them to a coarse pâté consistency.
Lightly cook the onions in the butter over a gentle heat for about 20 minutes to release their sweetness.
In another pan, shallow fry the chestnut and portobello mushrooms. Once they turn slippery, add the onions, cream and minced porcini. Cook for 5 minutes then set aside.
For the sea bass: place the fish skin-side down in a hot, heavy frying pan greased with oil, pressing lightly on the back of the flesh to keep contact on the pan. Cook until you see a golden crust forming around the base. Add the butter and flip the fish, then turn off the heat and leave to rest in the pan so that the residual heat cooks it gently.
Reheat the ragu. Once hot, add the dill and stir through.
Serve the sea bass and ragu with new potatoes and tenderstem broccoli.
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