Pan Seared wild seabass, cauliflower puree, caramelised shallot, Lilliput capers by David Hetherington at The Finnieston in Glasgow

Line caught wild sea bass is a prized catch for anyone, for the most part being available all year round is great, though new restrictions are being put in place to keep this wonderful fish, at good levels in our waters, for future generations to continue to enjoy.  The best seasons to get Wild Bass is between August – March.

We currently have a deliciously simple dish on at The Finnieston aimed to showcase this robust and yet delicate fish.

Ingredients: Serves 4

4 x 120g Fillet Wild Sea Bass

4 x Banana Shallot, Peeled and Halved length ways

1 x Whole Cauliflower

1 x Bay Leaf

1 x Sprig Thyme

200g x Unsalted Butter

200ml x Chicken Stock

50ml x Rapeseed Oil

100g x Green Kale

50g Lilliput Capers

Method:

  1. In a hot frying pan add a splash of oil, place your shallots cut side down, and cook for around 5-6 minutes on a medium heat, you want the natural sugars in the shallot to caramelize, don’t be worried to let them go fairly dark brown, then add some stock to the pan, just enough to cover the shallots, and allow the pan to simmer, until almost dry, then set aside.
  2. Meanwhile, place a pot of salted water on to boil with bay leaf and thyme, quarter your Cauliflower and boil until cauliflower is very tender, remove from the water and puree in a food processor, add 100g Unsalted butter and make sure it is pureed until silky smooth, season to taste.
  3. Place a Non-Stick Pan on the stove to heat, add a splash of oil, once the pan is visibly hot, add the fish, skin side down. Season the Sea Bass with sea salt and a touch of white pepper.  Turn down the heat to medium, pop the caramelized shallots in next to the fish, once the fish is half way cooked, pop in 100g unsalted butter, allow it to melt and begin to froth, you can now baste the fish with the hot butter, cooking the fish through but keeping it soft and tender. 
  4. Whilst the fish is cooking heat up your cauliflower puree, and in boiling salted water blanche the kale.
  5. Serve as suggested in the photo.

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