Smoked Sea Bass, Poached Eggs Over Crushed Potatoes
Recipe: #26957
July 30, 2017
Categories: Breakfast, Bass, Eggs, British, Brunch Sunday Dinner, Gluten-Free, Kosher, No Eggs, Butter/Margarine, more
"This is tasteful coastal fare that incorporates the foods of Wales. This deliciously simple smoked sea bass (smoked haddock can be used in its place) is gently poached and topped on crushed new potatoes where it is then drizzled with a rich buttery mustard sauce and then topped with a poached egg. This recipe would be perfect as a simple lunch or supper, or even an indulgent weekend brunch. NOTE: If smoked fish is hard to come by in your area, I don't think it should stop you, rather use fresh fish that is't smoked."
Ingredients
- FOR POACHED SEA BASS
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- FOR CRUSHED POTATOES
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- FOR MUSTARD WINE SAUCE
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- TO SERVE
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Nutritional
- Serving Size: 1 (580.1 g)
- Calories 1332.6
- Total Fat - 118.1 g
- Saturated Fat - 70.5 g
- Cholesterol - 603.1 mg
- Sodium - 1224.3 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 2.8 g
- Sugars - 8 g
- Protein - 35.9 g
- Calcium - 185.3 mg
- Iron - 3.2 mg
- Vitamin C - 10.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Begin by placing the new potatoes into a pan and covering with water. Bring to the boil over a medium heat, cooking for 12–15 minutes or until the potatoes are cooked through and break apart slightly when crushed with a fork.
Step 2
Meanwhile, make the Mustard Wine Sauce by adding the white wine, chopped shallot, peppercorns and bay leaves to a pan.
Step 3
Place over a low heat and stir in the double cream.
Step 4
Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce.
Step 5
Once it has the consistency of a butter emulsion, whisk in the the wholegrain mustard and season with salt and pepper. Set aside and keep warm until ready to serve.
Step 6
Drain the cooked potatoes and return to the pan along with the sliced spring onion, a squeeze of lemon juice and a teaspoon of olive oil.
Step 7
Season with salt and pepper then lightly crush everything together with a fork – the potatoes should still hold some shape rather than completely mashed. Keep warm until serving.
Step 8
Check the sea bass carefully for any remaining bones, then cut the fillet into four portions, each weighing about 130 grams.
Step 9
Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil.
Step 10
Add the sea bass portions to the pan and poach for 4 minutes until cooked through. When cooked, the skin should easily peel off the flesh.
TO SERVE
Step 11
Bring a pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper.
Step 12
Crack one of the eggs into a small ramekin or cup and gently pour into the water.
Step 13
Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs.
Step 14
To serve, place a 10 cm metal ring in the center of each serving plate and spoon in a portion of the crushed potatoes.
Step 15
Remove the ring and top with a portion of the smoked sea bass, a poached egg and spoon over some of the mustard wine sauce. Garnish with a sprig of chervil and serve immediately.
Tips
No special items needed.