Pan Roasted Sea Bass

Saffron Pomme Purée:

In a large saucepan, add enough water to cover the potatoes and add the Saffron. Cook until soft and strain.

Immediately pass the potatoes through a ricer/sieve and add the butter and cream. Add another pinch of Saffron.

Work the purée with a wooden spoon and keep warm.

Curry vinaigrette:

In a bowl add the mustard, honey, vinegar and curry powder (based on taste).

Slowly start whisking and adding the oil in a thin stream. Once the vinaigrette starts to form you can add more if you prefer a thicker vinaigrette.

Pea Purée:

Sauté the onion in a sauce pan until soft, but no colouring. Add the peas and enough water to just cover the peas. Bring to a boil and take off the heat immediately.

Quickly strain through a sieve and reserve the liquid. Blend the peas and add just enough of the reserved water to create a smooth purée.

Strain again through a sieve and keep warm.

Sea Bass:

Add a drop of oil in a frying pan. Once the pan starts to smoke, carefully place the fish skin side down in the pan.

Cook the fish for 30 seconds on the skin then turn it over and add a knob of butter.

Place it in the oven for 6 minutes – depending on the size of the fillet.

The fish is ready when you place a knifepoint in the fillet and it comes out warm