Created by ForeverMama on July 30, 2017
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.
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.