Heston Blumenthal’s Seabass with vanilla butter and tossed salad

Wedding extraordinaire Franc cooks up a storm in the Four Live kitchen


  • 2 fillets of seabass
  • dash of oil
  • salt and pepper
  • 3 vanilla pods
  • 125 g unsalted butter


  1. Half the vanilla pods lengthways and scrap out the seeds.
  2. Mix the butter and the seeds using a hand blender.
  3. Roll into a log and wrap in parchment paper or put it in a bowl. Keep it in the fridge until you need it.
  4. Cover the bottom of a pan in some oil and let it heat up.
  5. Season the fish with salt and pepper and place it skin side down on the pan.
  6. Turn it after 90 seconds and place a dish on top to stop it from curling.
  7. Flip the fish after 60 seconds and remove from the pan and pop it onto your plate.
  8. Pop some of the vanilla butter on top of the fish and let it melt.
  9. Serve with a nice crisp salad or some baby potatoes.



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