Grilled Cornish Seabass

    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
    1 person made this

    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

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