Association Culinaire Française promoting French culinary arts in the UK

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Recipe Archive 1

Pan fried sea bass and fennel pollen sauce

root vegetable fricasse and basil poached "rosevald"

Created by: Gilles Quillot, chef de cuisine à l'Ambassade de France à Londres

Pan fried sea bass and fennel pollen sauce

For 4 people

Market

• 1 sea bass at 1.2kg
• 4 large rosevald potatoes
• 300g yellow carrots
• 300g candy beetroot
• 100g Japanese artichokes
• 1l of vegetable stock
• 100g of butter
• 1 bunch of parsley

• 4 baby pak choy
• 3 bunch of basil
• 200g of turnips
• 200g of sweed
• 500g of salsify
• 2g of fennel pollen
• 50g of shalots
• 1 glove of garlic

Method

1. Clean and cut the sea bass at 130g/person
2. Clean and peel all vegetables. Cut to the same size but different shapes all the vegetables for the fricassee.
3. Boil them for 3 minutes in salted water.
4. Cut the shallots, garlic and parsley.
5. With a cookie cutter cut the potatoes in tube shape, with a smaller cutter do a second tube inside the first one.
6. Blanche in salted water. Make a basil sauce by blanching and mixing it. Fill up the potato tubes with the basil sauce.
7. Reduce the vegetable stock, and add the butter. Add the pollen fennel.
8. Pan fry all the vegetables together in butter, add the shallots, garlic and parsley.
9. Pan fry the sea bass in olive oil.
10. Serve with the sauce and the basil potatoes, and a minute cooked baby pak-choy.

I recommend Southbank Fresh Fish for the sea bass

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