Pan-fried Sea Bass on Smoked Salmon
- Hard
- Serves 10
With a Tilda Basmati & Wild Rice parcel served with a Tomato Hollandaise.
Method
Ingredients
Ingredients
- 500g Tilda Easy Cook Basmati & Wild Rice
- 10 x 1-1 ½lb sea bass, filleted, scaled and pin boned
- 1lb packet of long cut smoked salmon
- Pinch of ground cinnamon, cloves, fennel seeds, ground ginger and black peppercorns
- 1 bay leaf
- 4 large shallots
- 3 cloves of garlic
- 1 bunch of fresh thyme
- 1 bunch of fresh rosemary
- 1 leek
- 2 celery sticks
- 1 litre fish stock
- 10 egg yolks (6 for the rice parcel, 4 for the hollandaise)
- 300g unsalted butter
- 2 tbsp passata
- 4 lemons
Method
-
For the Rice - Pre heat the oven 180°C/ Gas Mark 6.
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Finely dice the shallots, celery, leek and garlic.
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Sweat down, without colouring, in butter and add the rice, spices and the bay leaf.
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Cover with fish stock and bring to the boil.
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Cover with a lid and place in the pre heated oven for 40 to 50 minutes or until the rice is cooked and all liquid has evaporated.
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Line a ramekin or 6cm steel ring with cling film then with smoked salmon.
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Fold all 6 egg yolks into the rice and check the seasoning. Fill the mould with the rice mixture and fold over the edges of the salmon, to form the parcel.
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Place in the fridge to set.
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For the Tomato Hollandaise - Place 4 egg yolks in a large bowl. Add 2 tbsp of cold water and whisk over a water bath until light and fluffy.
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Melt the butter in a separate pan until it splits and then skim off the white fat, leaving you with the clarified butter.
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Remove the yolks from the heat, slowly add the clarified butter, whisking all the time, until you get a smooth sauce.
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Add the lemon juice and check the seasoning.
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Add the passata and leave to one side.
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For the Assembly - Pan-fry the sea bass fillets in butter and oil until golden brown. Let the fish drain on a kitchen paper to remove any excess fat and then season and squeeze over lemon juice.
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Steam the salmon parcel for 5 to 6 minutes, when hot remove from the mould and the cling film. Brush with melted butter.
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Place a pool of hollandaise in the centre of a warm plate. Place the parcel on top and gently push down.
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Place sea bass skin side up on salmon parcel and garnish with herbs.
