Try Dermot McDonnell's great main course recipe.
Ingredients
- for the sea bass tempura:
- 50 g plain flour
- 250 g fillet sea bass (cut into strips)
- 2 free-range eggs (beaten)
- 1 tsp mixed spice
- 3 tblsp cornflour
- salt and freshly ground black pepper
- 75 ml sparkling mineral water/champagne mix
- sunflower oil for deep frying
- for the sauce
- fish stock
- fresh cream
- champagne
- salt and freshly ground black pepper
- for the roasted butternut squash and pancetta purée:
- 1 butternut squash
- 10 strips of panchetta
- fresh cream
- salt and pepper
Method
- For the Roasted Butternut Squash and Pancetta Purée:
- Cut the butternut squash in half and place into a roasting tin.
- Cook the squash in a preheated until completely softened and beginning to caramelise on the outside.
- Once cooked, allow to cool and scoop the flesh into a blender.
- Lay the strips of panchetta onto a roasting tray and place into the oven until they are crispy (be careful not to burn this delicate meat).
- Add the crispy panchetta, some fresh cream and the pepper to the blender and blend until a smooth and creamy.
- For the Sea Bass Tempura:
- Place the flour into a bowl. Roll the sea bass strips in the flour until they have been covered. Shake off the excess flour.
- Transfer the remaining flour along with the eggs, spice, cornflour, salt and freshly ground black pepper into a large bowl. Gradually stir in the the sparkling mineral water and Champagne until the mixture has the consistency of single cream. Leave the mixture to rest for ten minutes.
- Dip the sea bass strips into the batter and gently shake off the excess mixture.
- Heat a heavy-bottomed saucepan of sunflower oil until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can ve dangerous. Do not leave unattended).
- Add the sea bass strips to the saucepan in batches of two or three and cook for three minutes or until cooked through. Remove with a slotted spoon and drain on kitchen paper.
- For the Sauce:
- Reduce the fish stock, add the champagne and allow to reduce even more.
- Then add the fresh cream and seasoning. Reduce until the sauce has thickened and the flavours and sufficiently intense.
- For the Salad:
- Place all the salad ingredients together into a clean bowl and mix well.
- For the Roasted Butternut Squash and Pancetta Purée:
- Once roasted, blend the butternut squash until finely pureed.
- Roast the panchetta until crispy, add to the blender and puree with the butternut squash until the blend is creamy and consistent.
- Throughout the process keep adding the fresh cream and seasoning to taste (mostly pepper).
