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
- Boil potatoes in salted water for 15 – 20 mins.
- Season the sea bass fillets with with lemon juice, salt & pepper.
- Drain potatoes & season with salt and pepper, sunflower oil & chilli.
- Place the Asparagus in boiling water for a couple of minutes and remove to iced water.
- Place to one side.
- 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.
- Grill the blanched Asparagus.
- Pan fry Sea Bass for 20 – 30 seconds on each side on a hot pan with sunflower oil
- For the Hollandaise sauce: Blend 2 large egg yolks well in a heatproof bowl with salt.
- 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.
- Strain the mixture into the egg yolks.
