By Chef Michael Minorgan for Curtains Up
A little madness in the Spring is wholesome even for the King. Emily Dickinson
Spring has arrived, or so says the calendar. It a time for rebirth and re branding and what better time to enjoy the first foods of spring with their vibrant diet friendly fresh flavors and textures. This is a wonderful dish and can be paired with any fish. I have chosen a personal favorite of mine, sea bass……Enjoy
Pan Fried Sea Bass with Springtime Vegetable Ragout
Ingredients
4 fillets sea bass or other fish
80 gr peeled mussels
2 fresh artichoke hearts cooked and sliced
asparagus spears steamed and cut into bite size pieces
small new potatoes steamed and diced
fresh green peas
baby spinach leaves
5 gr rice flour
butter
60 ml cream
100 ml fish stock
parsley
dill or watercress sprigs for garnish
saffron
salt and pepper to taste
Chervil, Chive and Dijon Honey Vinaigrette (recipe below)
Method
Season fish fillets with salt and pepper
Pan fry in a hot pan with a little olive oil skin side down first to crisp skin for 2 or three minutes turn and saute the flesh side for a couple of minutes if needed finish cooking in the oven.Set aside and keep warm. Cook mussels and remove from shells and set aside.Bring the fish stock to the boil, add the cream and allow to reduce.Heat some butter in a pan, add the rice flour and stir well to make a loose paste and cook for a couple of minutes to get rid of flour flavor then pour in the boiling fish stock mixture to get a smooth veloute. Season the veloute with saffron, salt, pepper, and chopped parsley, add the mussels.
Make the vinaigrette for the vegetables toss in all the vegetables. Pour the mussel veloute sauce onto a deep plate or large bowl place a mound of the vegtables in the middle and place the fried fish filet on top. Garnish with some fresh dill or watercress.
Chervil, Chive and Dijon Honey Vinaigrette
1/4cup White wine vinegar
1 tblsp. Honey
11/2 tbspl. Dijon Mustard
1/4 c. Olive Oil
1/4 c. Sunflower Oil
1/4 c. Chervil, picked, leaves only chopped
1/4 cup chives chopped
Salt & Pepper
1. Whisk together in a small bowl, the vinegar, mustard and honey, with a pinch of salt and white pepper.
2. Whisk in the olive and sunflower oil
3. Season to taste with additional salt and pepper, if necessary.
4. Whisk in the chervil and chives
