less than 30 mins
10 to 30 mins
By Anna Haugh
From Saturday Kitchen
- vegetable oil, for deep-frying
- 2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs
- 350g/12oz salted butter
- 2 x 150g/5½oz sea bass fillets
- 1 garlic clove, chopped
- ½ banana shallot, chopped
- 100ml/3½fl oz white wine
- 50ml/2fl oz double cream
- 2 tbsp olive oil
- ¼ hispi cabbage, chopped
- 50g/1¾oz samphire
- ½ bunch fresh dill, chopped
- salt and freshly ground black pepper
Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain.
Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves.
Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use.
Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked.
Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side.