July 30, 2017
Breakfast, Dinner, Lunch,
Fish, Bass, Dairy, Eggs, British, Quick Meals, Brunch, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, Kosher, No Eggs, Make it from scratch, Butter/Margarine more
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"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."
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.
Meanwhile, make the Mustard Wine Sauce by adding the white wine, chopped shallot, peppercorns and bay leaves to a pan.
Place over a low heat and stir in the double cream.
Gradually whisk in the butter a cube at a time until it has all been added and incorporated into the sauce.
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.
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.
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.
Check the sea bass carefully for any remaining bones, then cut the fillet into four portions, each weighing about 130 grams.
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.
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.
Bring a pan of water to a gentle boil and add the white wine vinegar plus a little salt and pepper.
Crack one of the eggs into a small ramekin or cup and gently pour into the water.
Poach for 3 minutes then remove carefully with a slotted spoon and set aside. Repeat with the remaining eggs.
To serve, place a 10 cm metal ring in the center of each serving plate and spoon in a portion of the crushed potatoes.
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.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
I felt like a gourmet chef with all the pans going at the same time! The directions were perfect and timed out very well, so I never felt rushed or behind. I didn't realize that 500 grams of butter was just over a cup until I had already poured the wine and added the other ingredients (my fault for not converting it before I began), so next time I would definitely cut the sauce amount in half. This made for a really fun presentation. It is mostly one color, so I'd suggest serving it with a bright salad alongside. The fish was tender but most of the flavor came from the potatoes and butter sauce. My two favorite parts of this recipe were the potatoes and the poached egg. I loved the technique for the potatoes and they were really tasty, too! I also loved breaking into that lovely egg yolk and having it run down into the fish and potatoes. They turned out perfectly. Thank you!