Mark Dodson’s sea bass with Jerusalem artichoke purée, roasted garlic and red wine

10 January 2014

Peppery Jerusalem artichoke purée, sea bass and a velvety red wine sauce combine beautifully in Mark Dodson's stunning dish.

Cooking time

1 hour 20 minutes

Serves

4



Ingredients


Sea bass
  • 4 sea bass fillets
  • salt
  • pepper
  • oil

Jerusalem artichoke purée
  • 200g of Jerusalem artichoke, peeled
  • 150ml of double cream
  • salt
  • pepper

Red wine jus
  • 200ml of red wine
  • 1 sprig of fresh thyme
  • 50g of shallots, sliced
  • 200ml of eef stock, or veal stock

Roasted garlic
  • 1 head of garlic, roughly chopped
  • olive oil
  • Sea salt
Beans
  • 100g of butter beans
  • 100g of flageolet bean
  • 20ml of double cream


Method

1. To make the Jerusalem artichoke purée, put the Jerusalem artichokes in a pan and cover with water. Bring to simmer on a medium heat. Season with a pinch of salt and cook slowly for an hour or more until the artichokes are tender.

2. To make the red wine jus, Add the red wine, thyme and shallots to a large pan on a low heat and cook until nearly entirely reduced. Now add the beef or veal stock and reduce once again until there is a syrupy consistency to the mixture - this should also take around 1 hour, so be sure to start immediately after step 1.

3. Place a broken head of garlic and a drizzle of olive oil onto some foil and wrap up into a ball then place on a bed of sea salt on a baking tray. Cook in an oven set to 180°C/gas mark 4 for 20 minutes.

4. When the artichokes are ready, drain thoroughly, and then return to the pan with the double cream. Bring to the boil and reduce a little. Season with salt and pepper then blend until smooth. If it is still lumpy, pass through a sieve. Keep warm until needed.

5. To make the sea bass, place a large pan over a medium-high heat until it is scorching hot, then place in the sea bass fillets with the skin-side down. Cook until the skin turns crispy, usually taking 3 minutes.

6. Once the skin is crisp, flip the fillets over, season, and then cook until the fish is done the whole way through which usually takes around a minute. Switch off the heat and leave the fish to rest in the pan – the remaining heat will finish the cooking process

7. Heat the two sets of beans with the double cream in a pan until it starts to boil then remove from the heat.

8. Sieve the red wine jus and leave on the side.

9. To serve the dish, place the beans in the middle of every plate. Lay a fillet of sea bass on top of the beans. Pour some red wine jus over the fish and spoon on the purée at the side. Garnish with the roasted garlic. If you have some sun-dried tomatoes and deep-fried rocket you can add then too. Serve immediately.

Recipe courtesy of Great British Chefs.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.