Michael Underwood shares his recipe for Pan-fried Sea Bass with Sautéed Chorizo, Fondant Potatoes, Curly Kale and a celeriac Purée
Author: Michael Underwood
Michael Underwood’s Pan-fried Sea Bass with Sautéed Chorizo, Fondant Potatoes, Curly Kale and a Celeriac Purée
- 2 fresh sea bass (four fillets)
- 1 celeriac
- Pint of milk
- 300g curly kale
- 6 large potatoes
- Rapeseed oil
- 200g butter
- 2 cloves of garlic
- 500ml chicken stock
- 75g chopped chorizo
- Salt and pepper for seasoning
- Remove and clean the sea bass fillets. Make small cuts into the skin and generously season both sides with salt.
- Chop the celeriac into small cubes and boil in the milk until soft to touch. Purée in a blender and season with butter and salt to taste.
- Parboil the potatoes, then use cooking rings to cut out small neat shapes for the fondants. Heat the butter in a frying pan and add potatoes. Cook until the ends are golden brown, then add the stock, reduce the heat and cover until potatoes soften.
- Add the curly kale to a pan of salted boiling water for no longer than one minute, then put straight into ice cold water, so they retain their green colour.
- Heat rapeseed oil in a frying pan until hot, add the fillets and press down to make sure the skin doesn’t curl up. As the edges begin to golden add several small cubes of butter and continue to cook. Turn the fillets over and cook for no longer than 20 seconds, basting with the butter. Remove from the pan and remove some of the oil with a piece of kitchen towel.
- Finely chop the chorizo and add to the sea bass cooking juices.
- Plate up the food and drizzle the chorizo over the top.