Sea bass with basil potato puree


by: CookieChef

The rich flavor of sea bass marries really well with basil and potatoes. When you make potato puree, it is important to use the right potato — you want ones that are not too starchy. As always, we cook them with the skin on to keep in all the flavor. Once the water comes to the boil, we turn down the heat and let them cook very slowly. This will keep the skins from splitting, and stop water getting inside, which will spoil the floury texture. The potatoes are ready when a sharp knife goes through them easily. If they fall apart, they are overcooked. When they are ready, you need to work quickly — have the milk ready and warm, peel the potatoes as soon as they are just cool enough to handle, and put them through a very fine sieve right away (it does need to he very fine, so that you get a smooth puree). Return them to the hot pan and make sure once they are pureed that they are kept hot. If you lose the heat, the puree will lose flavor and become grainy in texture.


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serves: 4

2 large bunches of basil (trimmed)

7 tablespoons unsalted butter (softened)

2 large red potatoes (preferably Desiree, unpeeled)

17 tablespoon milk

4 teaspoons sunflower or vegetable oil

4 sea bass fillets (each about 7 ounces)

3 tablespoons extra virgin olive oil

salt and pepper

Nutrition Facts
Sea bass with basil potato puree

Servings Per Recipe: 4

Amount per Serving

Calories: 673

  • Total Fat: 41.5 g
  •     Saturated Fat: 17.2 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 144.4 mg
  • Sodium: 173.7 mg
  • Total Carbs: 32.5 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 5.3 g
  • Protein: 42.7 g

how is this calculated?

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1.  Put the basil leaves in a food processor and chop them, then add the butter and process to a bright green paste. Spoon into a container and leave in the fridge until you need it.

2.  Put the whole unpeeled potatoes in a pan of cold salted water. Bring to the boil, then turn down the heat to a simmer and cook until soft (about an hour, depending on the size).

3.  When the potatoes are nearly cooked, warm up the milk in a pan - don't let it boil, just heat it through, so that it won't bring down the temperature of the potatoes when you add it to them.

4.  Peel the potatoes when cool enough to handle and.) while still hot, put through a fine sieve. Add the milk and season. Keep in a warm place.

5.  Meanwhile, heat two nonstick pans and divide the sunflower or vegetable oil between them.

6.  Season the fish fillets and put them into the pans, skin side down. Gently press the fish down, so that the skin is all in contact with the pan, and cook until it turns golden and crisp, and you can see the flesh gradually turning white and opaque almost to the top. Turn the fillets over and turn off the heat.

7.  Cut the basil butter into cubes. Put the potato puree back on the boat and beat in the cubes of basil butter.

8.  Spoon some of the potato puree into the middle of each of your serving plates. Lift the fish out of the pan, place on top of the purse, drizzle each fillet with olive oil and serve.

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