Pan Seared Sea Bass

Kamal Ibrahim serves up pan seared sea bass with sautéed, lightly spiced baby potatoes served with grilled asparagus and tomato & chive hollandaise sauce on Celebrity MasterChef Ireland

Ingredients


  • 2 large eggs or 3 medium eggs
  • 4 oz butter (with a little extra on the side; 1-2oz)
  • 1 dessert spoon white wine vinegar
  • fresh black pepper
  • fresh salt (sea salt is good)
  • 2 fillets of seabass
  • 300 g baby potatoes (same size if possible)
  • cherry tomatoes x 6
  • 1 small bunch of chives
  • 2 large tomatoes
  • 2 banana shallots
  • 3 pieces of fresh red chill
  • sunflower oil
  • olive oil,
  • ice for blanching
  • 2 lemons
  • 6 pieces of asparagus

Method

  1. Boil potatoes in salted water for 15 – 20 mins.
  2. Season the sea bass fillets with with lemon juice, salt & pepper.
  3. Drain potatoes & season with salt and pepper, sunflower oil & chilli.
  4. Place the Asparagus in boiling water for a couple of minutes and remove to iced water.
  5. Place to one side.
  6. Put potatoes and pieces of chilli into a pre-heated the oven on a pre heated baking tray (preheated to 200C) for 3-4 mins. When they are done, roughly crush.
  7. Grill the blanched Asparagus.
  8. Pan fry Sea Bass for 20 – 30 seconds on each side on a hot pan with sunflower oil
  9. For the Hollandaise sauce: Blend 2 large egg yolks well in a heatproof bowl with salt.
  10. In a saucepan, mix 1 dessert spoon of lemon juice, 1 dessert spoon of white wine vinegar. and the shallots and reduce by two thirds over a high heat.
  11. Strain the mixture into the egg yolks.


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