Butterflied sea bass with shoestring fries and salad
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Fish lovers will adore this summer-inspired charred herb sea bass, cooked whole and served with an olive oil sauce.
Ingredients
For the fries
For the salad
- 1 tbsp crème fraîche
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 lemon, juice only
- 1 tbsp chopped fresh tarragon
- 1 butter head lettuce, chopped
- 1 Little Gem lettuce, cut into 4, grilled
- 1 bunch radishes, halved
- 3 spring onions, cut into chunks
- ¼ cucumber, cut into chunks
For the sea bass
Method
To make the fries, slice the potatoes into super fine chips. Wash well, then pat dry.
Preheat the oil in a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.), then deep-fry the fries until crisp, this will take 2 minutes.
Heat the butter and olive oil in a saucepan over medium heat together with the garlic and rosemary, then toss the fries through the butter. Finish with the parsley.
To make the salad, in a bowl mix together the crème fraîche, Dijon mustard, olive oil, lemon juice and tarragon to form a dressing.
Toss all the remaining salad ingredients into a large bowl with the dressing.
To make the sea bass, slash the fish down each side and season the inside of the fish with salt and pepper.
Heat a plancha grill until super hot then throw the herbs on. Lay the open fish down on top and cook three-quarters of the way through then turn over. Squeeze over some lemon and drizzle with olive oil during the cook.
Remove the head from the fish and any other bits and put into a pan with the white wine and olive oil. Mush up to make a thick sauce and season with some lemon. Strain and set aside.
Transfer the fish to a large serving plate and spoon over the olive oil sauce. Garnish with some of the charred herbs. Serve with the fries and salad on the side.
