Brian Blixt Jacobsen is the chef de cuisine onboard the DFDS King Seaways cruise ferry, travelling from Newcastle to Amsterdam, and here shares with us an indulgent dish that is the perfect summer dinner pleaser.
In addition, you can view the video of Brian preparing the dish
Butter fried sea bass
- Served with smoked bacon, celeriac puree, runner beans and red chicory with a red wine sauce
Serves 4
Ingredients
- 4 fillets of sea bass
- 200g runner beans
- 2 pieces of red chicory
- 200g smoked bacon
- 1 piece of celeriac
- 500ml whole milk
- 2 cloves garlic
- 200ml red wine
- 50 ml balsamic vinegar
- 100g honey
- 200g butter
- Salt and pepper
Method
- To make the celeriac purée: Clean the celeriac and cut into cubes and boil in milk with a few cloves of garlic until soft and mushy. Blend the celeriac with the milk to a smooth consistency and season with salt and pepper.
- Clean the runner beans and cut them into thin slices.
- Chop the smoked bacon into large chunks and fry in a dry pan and, when cooked, rest on greaseproof paper. Fry beans gently in the bacon fat afterwards.
- Separate the red chicory leaf by leaf and fry gently in butter until almost completely soft, add balsamic vinegar and reduce for a few seconds. Remove the chicory and add honey, allow the honey and vinegar to caramelize before adding red wine. Reduce to your preferred consistency and add butter just before serving.
- Season your fish on the fleshy side and cook it on a medium heat with the skin side down until the flesh becomes white nearly all the way through. Take the pan off the heat and turn the fish over finishing the fish off for about a minute.
Plate up and serve the fish while the skin is crispy.