Grilled Cornish Seabass

    Grilled Cornish Seabass

    9saves
    15min


    1 person made this

    About this recipe: A simple but delicious fish dish using seabass and fresh ingredients. As prepared and served at Seagrass Restaurant St Ives Cornwall by Head Chef Lee Groves.

    Seagrass Cornwall, England, UK

    Ingredients
    Serves: 4 

    • 100g diced chorizo
    • 100ml fish stock
    • 100ml vermouth
    • 125g butter, chilled and cut into cubes
    • 4 (180g) seabass fillets
    • drizzle oil
    • dash salt and pepper
    • knob butter
    • 100g peeled brown shrimps
    • 4 portions potato puree
    • 4 garnish portions baby vegetables
    • teaspoon caviar (optional)

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Put the chorizo, stock and vermouth in a pan and reduce by half. Whisk in the diced cold butter, and simmer till glossy.
    2. Grill the seabass, skin side up till crisp, with a dash of oil, seasoning and a small knob of butter – for about 4 minutes.
    3. Add the shrimp to the sauce.
    4. To serve: Pipe a neat circle of potato puree into 4 warmed serving bowls. Neatly put the fish on top, Spoon some sauce over and around. Garnish with a few baby vegetables, and a spoon of caviar (if you are feeling extravagant!)

    Potato puree

    For the potato puree, you can use a floury potato, thinned with milk and seasoned with salt, then pureed till a bit thinner than regular mash.

    See it on my blog

    Recipe of the Month - Seagrass - St Ives Cornwall

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate