Chef Patron Daniel Smith's Favourite Sea Bass Recipe

We love to use fresh, seasonal, local ingredients in our kitchen. Having been born and growing up in Norfolk with more than 90 miles of North Sea coastline on his doorstep, local fish has always been a favourite ingredient for Chef Patron Daniel Smith to cook with and here he shares one of his recipes for you to try at home this summer with the family - using Sea Bass, Norfolk New Potatoes and Tenderstem Broccoli. Delicious.

Pan Fried Wild Sea Bass Fillet, Norfolk Potato Risotto, Crispy Fishcake, Tenderstem Broccoli, Walnuts, Dill Oil

Serves 4

 

Sea Bass:

Wild Sea Bass 1.4kg – cleaned and descaled, filleted into 4 portions (ask your Fishmonger to do this)

Olive Oil and 50g butter to cook

 

Potato Risotto:

450g of New Potatoes (diced into small cubes)

Chicken Stock (best made fresh from a chicken carcass, white wine and chopped onions)

1 Banana Shallot finely diced

Sprig of fresh Thyme

Chives to garnish

50g Butter

 

Crispy Fishcake:

4 New Potatoes

50g good quality Cheddar Cheese

150g Fish (offcuts are fine, any white fish of your choice)

Panko Breadcrumbs

Flour

Eggs

250g Tenderstem Broccoli

 

METHOD

 

Potato Risotto

  • Sweat the shallot with the thyme in olive oil.

  • Add the potatoes, then slowly add chicken stock, cooking risotto style. Finish with seasoning and butter.

 

Crispy Fishcake

  • Cook the potatoes until soft

  • Roughly crush the potatoes

  • Grate the cheese and add to the potato mixture

  • Skin the fish fillets and remove any bones - lightly fry off the fish

  • Add the fish to your potato mix

  • Hand roll your mixture into equal sizes cakes

  • Use an equal mixture of flour and egg wash to coat the cakes, then cover with breadcrumbs

  • Lightly fry in oil for a few minutes in a shallow pan until crisp and golden, turning to ensure even colouring

 

Wild Sea Bass

  • Pan roast the sea bass fillets skin side down in olive and butter until cooked.

 

Tenderstem Broccoli

  • Bring a pan of water to the boil. Carefully add in the tenderstem and simmer for around 2 minutes – just until they're slightly cooked through and tender. Fill a large bowl with half ice and half water. To test the broccoli, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then taste. If it is good, scoop out all the tenderstem quickly and immediately place into the ice bath and leave till cooled - about 20 to 30 seconds. Remove, drain and set aside. Just before serving the dish, and for maximum flavour, place the broccoli into the pan you used to fry the fish and lightly fry to re-heat.

To serve

Place the Potato Risotto on the plate

Carefully place the Sea Bass Fillet on top

Drizzle with oil or make a dill emulsion

Add some chopped walnuts as desired

 

Optional extra: Brown shrimp make a good addition too!


Daniel Smith Recipe - June-1.jpg


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