Seabass with Deep Fried Courgette Flowers and Courgette Fries
Crispy-skinned seabass with ricotta-filled courgette flowers, golden courgette fries and a rich Vin Jaune, tarragon and chive sauce.
Ingredients
- 2 x 200g seabass fillets
- 25ml olive oil
Sauce
- 25g butter
- 2 garlic cloves
- 1 shallot, diced
- 200ml fish stock
- 25ml vin jaune
- 100ml double cream
- Salt and pepper
To finish the sauce
- 75g butter
- 1 large yellow and green courgette, cut out with a Parisienne scoop
- A few chives, chopped
- A few sprigs of tarragon 1 tbs herb oil
Deep Fried Courgette Flowers
- 6 courgette flowers 150g ricotta
- Butter
- 150g SR gluten free flour 100ml cider
- Pinch salt
Fries
- 2 courgettes, cut into julienne 2 tbs milk
- 2 tbs plain flour to coat Sea salt
- 1 lemon zest only
Method
- Remove the stamen from the flowers, fill with ricotta
- Whisk the cider and flour, it should be quite thin. Dip the flowers in and fry at 180c until crisp and golden. Drain. Season.
- Pan fry the seabass in the oil for 2 to 3 minutes, flip over, then cook for a further 2 minutes. Rest on a warm plate.
- To make the sauce, fry the garlic and shallot in butter until soft, add the wine, cream and stock.
- Bring to the boil, then reduce by half. Pass through a sieve into a clean pan, add the butter and courgettes, salt and herbs.
- Coat the courgettes in milk, then flour deep at 170c fry until crisp.
- Season. Zest over the lemon zest, sprinkle with salt.
Ingredients
- 2 x 200g seabass fillets
- 25ml olive oil
Sauce
- 25g butter
- 2 garlic cloves
- 1 shallot, diced
- 200ml fish stock
- 25ml vin jaune
- 100ml double cream
- Salt and pepper
To finish the sauce
- 75g butter
- 1 large yellow and green courgette, cut out with a Parisienne scoop
- A few chives, chopped
- A few sprigs of tarragon 1 tbs herb oil
Deep Fried Courgette Flowers
- 6 courgette flowers 150g ricotta
- Butter
- 150g SR gluten free flour 100ml cider
- Pinch salt
Fries
- 2 courgettes, cut into julienne 2 tbs milk
- 2 tbs plain flour to coat Sea salt
- 1 lemon zest only
Method
- Remove the stamen from the flowers, fill with ricotta
- Whisk the cider and flour, it should be quite thin. Dip the flowers in and fry at 180c until crisp and golden. Drain. Season.
- Pan fry the seabass in the oil for 2 to 3 minutes, flip over, then cook for a further 2 minutes. Rest on a warm plate.
- To make the sauce, fry the garlic and shallot in butter until soft, add the wine, cream and stock.
- Bring to the boil, then reduce by half. Pass through a sieve into a clean pan, add the butter and courgettes, salt and herbs.
- Coat the courgettes in milk, then flour deep at 170c fry until crisp.
- Season. Zest over the lemon zest, sprinkle with salt.
