Serves 4 people
4X 150G Wild Sea Bass fillets
4 sprigs chervil
12 tomato petals
Colcannon
600g red potatoes
6 spring onions
60ml olive oil
Reduction
400ml red wine
200ml port
Saffron tuille
500g butter
250g plain flour
5 egg yolks
5 egg whites
1 pinch saffron threads
For the saffron tuille, cream the butter, flour and egg white together. Add the saffron to the egg whites and whisk to stiff peaks, and then fold into the yolk mix and season to taste. Spread the paste onto a baking sheet using a template and bake in an 180c oven for 4 minutes, then rest the tuille around a steel ring or rolling pin to form a circle.
Peel and mash the potato's, chop spring onions sweat off add to mash add olive oil and seasoning. Spoon into metal ring. place wine and port into pan and reduce to syrup.
Pan fry sea bass skin side first in a hot non-stick pan turn after about 3 / 4 minute's fry gently until nearly cooked remove from heat. Reheat potato if required place on plate sea bass on top, garnish with tuille, chervil, tomato petals and wine reduction.
Norman Webb. Head Chef.
