Roast sea bass fillet, red wine sauce & crispy fried garlic
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Garlic cloves | |
| 1 | Fillet Sea Bass; (approx 6-8oz) | |
| Salt & pepper | ||
| Flour for dusting | ||
| 1 | tablespoon | Olive oil + oil for deep frying |
| 1 | Beaten egg | |
| 1 | tablespoon | Fresh bread crumbs |
| 1 | teaspoon | Finely chopped shallot |
| 1 | small | Glass red wine |
| 1 | tablespoon | Strong fish stock |
| 2 | ounces | Unsalted butter |
Directions
Prepare Garlic Cloves (4 minutes): Put garlic cloves in pot covered with cold water, bring to boil and simmer for 1 minute.
Drain out the garlic cloves, run under cold water and re-boil again for 1 minute (longer if the garlic is large).
Repeat process another time, leaving for longer on the last boil if the garlic isn't cooked enough. (Test garlic with a knife as you would a boiled potato.)
Peel the garlic and coat in flour, egg and then bread crumbs and put to one side.
Cook Sea Bass:
Put a heavy bottomed frying pan on the stove to heat.
Make 3 or 4 cuts in the skin side of the fish approximately half an inch deep.
Season and flour the fish and fry the sea bass in olive oil until lightly coloured.
Roast the sea bass in the oven at a very high temperature by placing the frying pan in the oven, with the sea bass skin side up for 3 minutes.
Turn the sea bass so that it is skin side down and put back in the over for 2 - 3 minutes (to make skin crispy) Remove from the pan and keep hot.
Prepare sauce:
Put shallots, red wine and fish stock into the hot pan and put to boil and reduce by half (this will happen very quickly if the pan is very hot).
Cook garlic:
Deep fry the garlic in hot oil until golden.
Finish sauce:
Whisk the butter into the wine sauce. ( You should have a syrupy consistency, if it looks a bit thin then reduce it.) Assembly:
Pour sauce onto plate.
Put sea bass on top surrounded by garlic cloves Add cooked new potatoes for decoration.
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