Crispy Sea Bass, Fondant Potatoes and Pea Puree
This crispy sea bass, fondant potatoes and pea puree is one of mine and my husbands favourite meals. I love the crispy skin on the sea bass , the soft flesh underneath, the buttery fondant potatoes and the smooth pea puree. Basically i love all of it.
So yesterday, we had quite a busy day. When i say busy, i mean busy for when i’m up north. By the way, who else loves Home Sense? I have been twice this week. It’s just so good! It’s my kind of factory shop. I don’t need no Ralph Lauren sweat shirts. I could quite happily go to Home Sense everyday. Maybe? Ok i may get sick of it if i went every day.
I also saw a good friend of mine yesterday. We used to work together. We also did a course together. When i think back to those days, i think gosh we were so young and carefree. We laughed a lot. We did some really stupid things. We had a lot of fun. It helps that we have the same sense of humour. I only have to see her to know we are about to laugh. It was just nice to see her and think back to the days where we were doing things other then chasing our kids whilst they chase balloons
Back to the food, I’m not that into fish. I like sea bass, cod, rainbow trout and prawns and that’s about it. With prawns i am unusually fussy because i am yet to eat them out and find that they have been cleaned properly. Nowadays i never order prawns if we go out. Gong out for a meal is a rare occurrence as it is. I don’t then want to find the black intestinal tract still in. PLEASE remove it!
So as you know i love cooking. I love watching cooking/baking shows, i love wondering around food markets and delis and i love reading recipe books. Basically i love all things food. Sometimes i want a really good quality meal at home. Sometimes that takes time. This is worth the time. Generally i ain’t got time nor energy to be stood in the kitchen for hours.
- 200 g (2) seabass scored lightly, topped with a good pinch of sea salt
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- Sea salt and Pepper to taste
- 25 g Butter
- 2 tbsp oil
- 5 large Potatoes
- 100 ml vegetable stock
- 3 cloves crushed garlic
- A few sprigs of thyme
- 150 g frozen peas
- 1 clove garlic crushed
- Salt to taste
- Allow the salted sea bass to rest for 15 minutes.
- Then wipe away the sea salt and any moisture from the sea bass.
- Now marinate the sea bass in chilli, turmeric, cumin and salt and pepper.
- Heat the oil in a large non stick pan on a medium/high heat.
- Add the fish, skin side down and hold it down with a fish slice if you have one.
- Allow to fry for 3 minutes, then flip over.
- Fry for a further 2 minutes, remove from the pan and set aside.
- Peel the potatoes and dry. Slice the potatoes in half and cut off the two ends of the potatoes, then continue to slice round until a barrel shape is formed.
- Place potatoes into a bowl of cold water for 5 minutes to remove starch from outsides, then pat dry.
- Heat oil and butter in a small/medium non stick frying pan.
- Once the butter is bubbling, lay the potatoes in the pan in a single layer and fry for ten minutes each side.
- Now add the thyme, garlic and stock. The stock should just cover the potatoes. If it doesn't, add more stock.
- Simmer for 20 minutes, then turn the potatoes and cook the other side 10 - 20 minutes,or until tender. If the stock begins to dry up, add more stock. Leave the potatoes in the liquid until ready to eat.
- Bring a lage pan of salted water to the boil.
- Add the peas to the water and boil for 2-3 minutes.
- Drain the peas from the open and add to a food processor with a little water, the garlic and the salt and pepper and pulse until a smooth paste is made.
- Ladle the puree into a sieve and sieve into a small bowl, pushing the peas through with the back of a spoon.
Sea bass - make sure the skin is as dry as you can get it. Make sure the oil is hot but not smoking before the fish goes into the pan.