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Smoked Sea Bass, Poached Eggs Over Crushed Potatoes

Here's how you make Smoked Sea Bass, Poached Eggs Over Crushed Potatoes
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  • Servings: 4
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR POACHED SEA BASS
  • 520 grams smoked sea bass fish (undyed, boned but skin left on, 1 1/8 pd)
  • 500 ml milk (1 1/16 pint)
  • 500 ml water (1 1/16 pint)
  • Garlic clove (1/2 clove)
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper
  • FOR CRUSHED POTATOES
  • 400 grams potatoes ( new potatoes, any large ones halved, 14 1/8 ounce)
  • 1 spring onion, finely sliced
  • 1 teaspoon olive oil
  • Lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • FOR MUSTARD WINE SAUCE
  • 200 ml white wine (6 3/4 fl oz)
  • Shallot (1/2 shallot, peeled and finely chopped)
  • 4 peppercorns, whole (black)
  • 2 bay leaf
  • 50 grams heavy cream (double cream, 1 3/4 oz)
  • 500 grams butter, cubed (1 1/8 lb)
  • 1 teaspoons mustard (wholegrain)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • TO SERVE
  • 4 large eggs (free-range)
  • 1 tablespoon white wine vinegar
  • Salt, to taste
  • Freshly ground black pepper
  • 4 sprigs chervil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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