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Ingredients
Sea Bass
• 4x100g (4oz) skin on sea bass fillets
• 100g clarified butter
Vanilla Butter Vinaigrette
• 1/2 vanilla pod
• 60ml dry vermouth, such as Noilly Prat
• 2 teaspoons white wine vinegar
• 1 shallot, peeled and halved
• 160ml fish stock
• 25g peeled, seeded and finely diced tomato
• 1 tablespoon coarsely chopped chervil or tarragon
• Salt and freshly ground black pepper
Italian Bean Salad
• 7 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 plump garlic cloves, crushed
• 1 stick celery, finely chopped
• 2 red chillies, deseeded and finely chopped
• 2 teaspoons chopped fresh or dry oregano
• 410g can cannelloni beans, drained and rinsed
• 410g can borlotti beans, drained and rinsed
• 6 plump vine tomatoes, deseeded and chopped
• Handful fresh parsley, chopped
• 2 tablespoons lemon juice
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Method
Sea Bass and Vanilla Butter Vinaigrette
Brush both sides of each bass fillet with a little of the clarified butter and season with salt and pepper.
For the vanilla butter vinaigrette, split the pod open lengthways, scrape out the seeds with a small teaspoon and then chop the pod very finely.
Put the seeds and pod into a small pan with the vermouth, vinegar and shallot. Bring to the boil for a few minutes until reduced to about 1 tablespoon. Add the fish stock and boil once more until reduced to 3 tablespoons. Remove the shallot halves and add the remaining clarified butter, the diced tomato, chervil, 1/2 teaspoon of salt and 5 turns of the back pepper mill. Keep warm over a very low heat.
Heat a ridged cast-iron griddle until very hot. Add the sea bass filets, skin-side down, and cook for 1 minute, pressing down on top of each fillet in turn with the back of a fish slice to help mark them with the lines from the griddle. Turn over and cook for 30 seconds on the other side.
Italian Bean Salad
Heat 3 tablespoons of the olive oil in a large pan and cook the onion, garlic, celery and red chilli over a low heat for 6-8 minuets until softened. Stir in the oregano and all the beans and heat gently for 5-6 minutes, stirring occasionally. Remove from the heat and allow to cool. Stir in the tomatoes and parsley. Whisk the remaining olive oil with the lemon juice and season well. Just before serving, pour over the bean mixture and toss well
Clarified Butter
Place the unsalted butter in a small pan and leave it over a very low heat until it has melted. Then skim off any scum from the surface and pour off the clear (clarified) butter into a bowl, leaving behind the milky white solids that will have settled on the bottom of the pan.
Supplied by Ian Senior of Keelings
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Fillet of Sea Bass with Italian Salad
