Prep time: Less than 30 mins
Cook time: 10 – 30 mins
Serves: 4
Ingredients
For sea bass:
- 4 x 175g/6oz portions sea bass
- salt and freshly ground black pepper
- 8 large dark green spinach or lettuce leaves, blanched for 30 seconds in a pan of boiling water and refreshed in ice water, drained
- 25g/1oz clarified butter
- 2 leeks, white part only, finely sliced and deep-fried until crisp
For the leek coulis:
- 300g/10oz young leeks, greenest part removed
- 40g/1½ oz butter
- 250ml/9fl oz chicken stock or vegetable stock
- 1 small pinch saffron strands
- 200ml/7fl oz double cream
- salt and freshly ground black pepper
- 1 tbsp chopped dill
Directions
- For the sea bass, remove the skin and season the fish with salt and freshly ground black pepper.
- Wrap each sea bass portion in two of the blanched spinach or lettuce leaves; then wrap each parcel in heat-proof cling film.
- Half-fill a steamer with water.
- Bring to the boil; then lower the heat so that the water barely trembles.
- Place the steaming rack on top of the steamer, arrange the sea bass parcels inside, cover and steam for 8-10 minutes, or until cooked through. To test whether the fish is done, insert a trussing needle or knife tip into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it and place it on your inner arm. Keep the fish warm.
- For the leek coulis, halve the leeks lengthways, wash thoroughly in cold water and slice finely.
- Blanch the leeks in a pan of boiling water for two minutes, then refresh in a bowl of cold water and drain well, pressing the leeks to dry them.
- Melt the butter in a saucepan, add the leeks and fry them over a low heat for 10 minutes, or until softened.
- Add the stock, then the saffron, and cook over a medium heat for 10 minutes. Add the cream and simmer for five minutes.
- Cool the mixture slightly, then tip into a blender or food processor and blend for one minute. Strain through a metal sieve and season with salt and freshly ground black pepper.
- Keep the coulis warm if it is to be served soon, otherwise reheat gently just before serving. Stir in the dill at the very last moment.
- To serve, carefully peel the cling film off the fish parcels. Place one on each of four plates and brush with clarified butter.
- Pile some of the deep-fried leek on top of each parcel and pour the leek coulis around the edge. Serve at once.