“I like this dish for its simplicity and ease of service. The combination of creamed potatoes and bass work well together and the little acidity in the sauce complements the dish and adds a new dimension.” – Nick Vadis

Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

Sea Bass

• 4 fillets of sea bass
  
• Garlic Mashed Potatoes
  
• 1kg russett potatoes
  
• 10 tablespoons double cream
  
• 3 tablespoons unsalted butter
  
• 10 cloves of garlic, peeled
  
• Salt and pepper

Clam Vinaigrette

• 1kg palourde clams (very small)
  
• 1 small onion, finely diced
  
• Garlic oil
  
• 1 celeriac, cooked and finely diced
  
• 2 tablespoons sun-dried tomato, finely diced
  
• 2 tablespoons fresh coriander
  
• Lime juice
  
• Salt and pepper
  
• Parsley Nage
  
• 2 teaspoons shallots, minced
  
• 7 tablespoons dry white wine
  
• 7 tablespoons double cream
  
• 1 bunch flat leaf parsley
  
• 1 bunch spinach leaves
  
• 10 tablespoons chicken stock
  
• Chopped garlic
  
• 1 tablespoon unsalted butter

Crab Beignets

• 75g trimmings from the sea bass flesh
  
• 50g white crab meat
  
• 1 egg white
  
• Chives, chopped a pinch
  
• 20ml cream
  
• Salt and pepper

Method:

Garlic Mashed Potatoes

Cut the potato into chunky pieces, bring to the boil, simmer then cook until soft.

Drain and place back into the pot and shake over the heat to evaporate excess water. Transfer to an electric mixer and mix or use a potato ricer.

Bring the cream and butter up to heat and add the riced potato. Check for seasoning and serve (should be light and luxurious).

Clam Vinaigrette

Wash the clams then place in a pan to cook until the shells open. Remove the meat from the shells and reserve. Also reserve the clam liquor from the pan.

Heat 1 tablespoon of olive oil in a pan, soften the onion and garlic without colour, place in a bowl then add the celeriac, tomatoes, clams and coriander.

Moisten with a little clam liquor and more olive oil. Season with lemon juice, salt and pepper, set aside.

Parsley Nage

Combine the shallots, garlic, wine and stock in a pan and cook until reduced by two thirds to about 4 tablespoons. Add the cream and return to the heat. Season and reserve. In a pan of boiling salted water add the parsley and spinach for about 10 seconds. Drain and refresh.

Squeeze out all the excess water and coarsely chop. Combine in a blender with the stock and cream reduction. Process until smooth.

Season and strain. Reserve the liquor and discard the solids. Check seasoning.

Sea Bass

Heat a little olive oil in a good sauté pan. When hot, season on both sides and place skin side down into it.

Cook for about 3 minutes and then carefully turn it over. Allow to cook on the flesh side and remove from the heat.

Crab Beignets

Place fish trimmings into a blender; add egg white and cream and blitz.

Fold in crabmeat seasoning and chives, shape between spoons and deep fry until cooked.