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Home > Recipes > Pan-fried Sea Bass on Smoked Salmon

Pan-fried Sea Bass on Smoked Salmon

With a Tilda Basmati & Wild Rice parcel served with a Tomato Hollandaise.

  • Hard
  • Serves 10




  • 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


  1. For the Rice - Pre heat the oven 180°C/ Gas Mark 6.

  2. Finely dice the shallots, celery, leek and garlic.

  3. Sweat down, without colouring, in butter and add the rice, spices and the bay leaf.

  4. Cover with fish stock and bring to the boil.

  5. 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.

  6. Line a ramekin or 6cm steel ring with cling film then with smoked salmon.

  7. 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.

  8. Place in the fridge to set.

  9. 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.

  10. Melt the butter in a separate pan until it splits and then skim off the white fat, leaving you with the clarified butter.

  11. Remove the yolks from the heat, slowly add the clarified butter, whisking all the time, until you get a smooth sauce.

  12. Add the lemon juice and check the seasoning.

  13. Add the passata and leave to one side.

  14. 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.

  15. Steam the salmon parcel for 5 to 6 minutes, when hot remove from the mould and the cling film. Brush with melted butter.

  16. Place a pool of hollandaise in the centre of a warm plate. Place the parcel on top and gently push down.

  17. Place sea bass skin side up on salmon parcel and garnish with herbs.