Tag Archives: Sea-bass

Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

15 Sep

Sea bass with sautéed porcini, wild mushrooms, sage, crispy Serrano ham and Truffle

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I’ve not been posting for a while due to me stupidly breaking my hand and wrist, god what a pillock !
Whilst being handicapped it gave me time to study my cookbooks and devise new recipes .
For a while now I’ve been posting fish dishes and today’s recipe is another delicious sea bass dish using autumn flavours, with freshly picked wild mushrooms, porcini mushrooms and because I’m decadent fresh black autumn truffle!!!
I love mushrooms 🍄 and at this time of year there’s an abundance of varieties and my definite favourite is the porcini , full of earthy meaty flavour, an italian delicacy .

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Porcini (Boletus edulis) are considered by some to be one of the most delicious mushrooms, so it’s no surprise its scientific name means “Superior Mushroom.”
The name porcini means “piglets” in Italian. They’re also known as the king bolete, cèpe (in French), Steinpilz (the “stone mushroom” in German), and a host of other fun names from all over the world. The Latin name is Boletus Edulis

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You can find porcini mushrooms on the ground in hardwood forests near pine, chestnut, hemlock, and spruce. They fruit in the summer to fall. But be careful , I wouldn’t advise anyone to go out foraging unless you know what your looking for!!!

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Ingredients
Serves 4

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H6 tbsp olive oil
1 banana shallot, finely chopped
1 garlic clove, finely chopped
200g/7oz mixed wild mushrooms, chopped
200g fresh porcini
12 fresh sage leaves

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300ml/11fl oz fish stock
75g Serrano ham, chopped (reserve 4 whole slices)
4 x 175g sea bass fillets( wild line caught is my preference) , skin on and scored to prevent curling.

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1x 10/20g autumn truffle (0ptional)

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Preparation method

1, Heat two tablespoons of the olive oil in a wok, add the shallot and garlic, and fry for 2-3 minutes, or until softened.
2, Add the chopped mushrooms and four of the sage leaves and fry for 4-5 minutes, stirring well. Season, to taste, with salt and freshly ground black pepper.

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3, Add the fish stock and bring to a simmer. Continue to cook until most of the stock has evaporated. Stir in the chopped Serrano ham.

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4, Meanwhile, heat the remaining olive oil in a frying pan and fry the remaining sage leaves and slices of ham for 1-2 minutes, or until just crisp. Remove the sage leaves and ham from the pan using a slotted spoon and set aside to drain on kitchen paper.

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5, Add the sea bass fillets, skin-side down to the same frying pan and fry for 1-2 minutes, or until crisp and golden-brown. Carefully turn the fillets over and fry for a further 1-2 minutes, or until the sea bass is cooked through.

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6, To serve, spoon the mushroom mixture onto serving plates, sit a sea bass fillet on top of each pile of mushrooms. Top with the crispy sage, one slice of Serrano ham and if your decadent like me shaved truffle slices😜

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If you’re still nervous about trying this dish I can come and cook it for you !🍴🔪
For mor info don’t hesitate to mail or call:
simon.bingham@simons-sauces.com 0031 (0)642297107

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Salt Baked Sea-bass with a summer fennel and bean salad

20 Jul

Salt Baked Sea-bass with a summer fennel and bean salad

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Although the most abundant ingredient in this recipe is salt, this dish is not salty. The purpose of the salt is to encrust the whole fish, cook it evenly and not let it dry out. The result is a very moist fish with clean and pure flavor. My favorite fish to cook using the salt crust method is the SeaBass, but you can use almost any whole fish. Serve this dish with a yummy salad for a simple summer meal. Oh and all the salad ingredients have been organically grown in mr garden😊

Ingredients
Serves 2

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For the sea bass

1kg Line-caught sea bass, gutted and scaled
1kg fine sea salt
2 free range egg whites
1Fennel bulb Finley sliced tops an fonds saved apart

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3 bay leaves
1 onion Finley sliced
1 lemon
1 bunch of dill , 1/2 Finley chopped

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1 handful cherry tomatoes halved
200g freshly podded board beans and peas , blanched and de skinned if you have the time😁

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Method

Preheat an oven to 220C

1. Mix together the 1kg of salt, dill and egg whites until you have a paste of damp salt.

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2. Line a large roasting tray with salt, at least 1.5cm deep

3. place the sliced fennel, onion, lemon and bay leaves on top of the salt base and place the sea bass on top of the salt.fill the cavity of the sea bass with the remaining dill

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4. Cover the sea bass with the remaining salt, patting it down so that it tightly and thickly covers the entire fish. Moisten the salt a little more if necessary to make it stick.

5. Place the salt covered sea bass into the preheated oven and bake for 30 /40minutes

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6. Meanwhile, make the salad Very finely chop the fennel fronds and place into a mixing bowl. Add the tomatoes, peas, broad beans and chickpeas. Stir in the lemon juice,and olive oil. Add the salad leaves and toss together Taste and season with pepper as necessary.

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7. To serve, crack the salt crust open and discard the salt. Peel away the skin of the fish, fillet the flesh, discarding any bones and serve immediately with the salad.

Bon appetite 😊🍴

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For more info don’t hesitate to mail or call :
simon.bingham@simons-sauces.com 0031 (0)642297107

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