| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Greek |
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 4 |
|
180 g fillet sea bass |
| 10 |
ml |
Olive oil |
| 10 |
g |
Unsalted butter |
| 75 |
ml |
Greek yoghurt |
| 35 |
ml |
Sour cream |
| 10 |
ml |
Champagne |
| 1/2 |
|
Lemon; juice of |
| 1/4 |
bn |
Finely chopped chervil |
| 50 |
g |
Smoked salmon; (cut into julienne) |
|
|
Salt and pepper |
| 1 1/4 |
kg |
Baking potatoes |
| 100 |
g |
Unsalted butter |
| 4 |
|
Sprigs chervil |
| 20 |
g |
Unsalted butter |
INSTRUCTIONS
ANNA POTATOES
TO FINISH
To make the Anna potatoes melt 100g unsalted butter in a small saucepan.
Cut the potatoes into 1 inch cylinders and then slice one eighth of an inch
thick. Add the potatoes to the melted butter, season to taste and toss the
potatoes evenly in the butter.
Lightly butter and season an Anna Mould and arrange the potatoes around the
Anna Mould overlapping until the mould is full. Place the mould on the
stove and colour the layer of potatoes at the bottom of the mould.
Place the mould on a tray and then place in a pre-heated oven at 180C for
10-15 minutes until the potatoes are golden. Turn out the potatoes from the
mould and keep warm.
To make the dressing, mix the yoghurt, sour cream and champagne with the
chopped chervil. Season the dressing with salt and pepper and lemon juice -
to taste.
Add the fine strips of smoked salmon. In a non-stick frying pan heat up the
olive oil. Pat dry the sea bass fillets with a paper towel and season well
on both sides.
Add the sea bass to the frying pan skin side down until it is golden and
crispy. Turn the fish over and cook gently on the other side until
finished.
To dress the dish place the Anna potatoes in the centre of the plates.
Place the sea bass fillets on top of the potatoes. Spoon around the
dressing.
To serve, garnish the fish with chervil and brush with melted butter.
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