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SCMP Reporter

Pan-fried sea bass on buttered fennel with salad rolls and beer sabayon

Ingredients

600 grams fresh sea bass fillets

10 grams fresh basil

Olive oil

60 grams mixed salad leaves, rinsed and dried

1 zucchini

12 spears thin asparagus

200 grams fennel

1 tomato

100 grams unsalted butter, plus 3 tbsp for the fennel

1/4 bottle Stella Artois beer

2 egg yolks

Salt and pepper

10 grams paprika

40 grams frisee leaves

Fresh chervil, for decoration

Step 1: Clean the sea bass and cut into 12 slices of about 50 grams each. Julienne (shred) the basil and mix it with about 50 grams of olive oil. Julienne the salad leaves. Peel and seed the tomato and cut into 2cmx2cm squares. Wash the zucchini and cut off the peel in long strips, retaining 12 strips of peel.

Step 2: To make the beer sabayon, melt and clarify 100 grams of butter (skim off and discard the foam that rises to the surface and pour into a bowl only the clear fat, leaving behind the milky residue on the bottom of the pan). In a metal bowl, whisk the egg yolks with the beer. Heat this over a pan of water that is simmering over a low flame. The bottom of the bowl should not touch the water. Continue whisking constantly until the mixture is mostly a thick foam with very little liquid. Remove from heat. Add the butter, whisking constantly. Season with salt and pepper.

Step 3: Toss the julienned salad greens with the basil oil and season with salt and pepper; mix well. Place the strips of zucchini skin on the cutting board, put a small mound of the greens on one end and roll up tightly to make vegetable rolls. Set aside. Peel the fennel and cut into long, thin strips. Heat about 3 tbsp butter in a pan, add the fennel and cook so it stays crisp and doesn't brown. Season with salt and pepper.

Step 4: Heat olive oil in a non-stick pan. Sprinkle the sea bass slices with salt, pepper and paprika. Add the sea bass and asparagus to the pan and cook until done. To serve, put the sauce in a pool at the centre of the plate. Place the vegetable rolls in a triangle on the sauce and add three asparagus spears to each plate. Add the buttered fennel then a layer of the chopped tomatoes. On top, place three slices of sea bass. Sprinkle with paprika and decorate with the frisee and chopped chervil.

Schreurs recommends serving Stella Artois beer or Pouilly Fuisse with this dish.



Beer and bass