Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Sea Bass with Confit Tomatoes

This recipe comes from Chef Ciaran Hickey who is based in Istanbul, Turkey (see his biography) and has been provided by the Global Chef's website

Ingredients

4 x 6oz (180 g) Sea Bass Fillets
8 ea Tomatoes (Peeled)
12 ea Crawfish Tails
16 ea Basil Leaves
40 ea Cherry Tomatoes

For The Sauce:
1 ltr (1 pt) Fish Stock
12 cl (4 oz) White Wine
2 ea. Chopped Shallots
180 g (6 oz) Butter
12 cl (4 oz) Cream
Chopped Chives

Method
  • Season the Sea Bass and sauté in a hot skillet and finish the cooking process in the oven.
  • Cut the tomatoes in to quarters, remove the core, seeds and dice(1cm 1/4inch), half the cherry tomatoes. Sauté the tomatoes with olive oil and the whole basil leaves.
  • In a separate pan sweat the shallots, add the fish stock and reduce by half, then add the white wine and again reduce by half.
  • The next step is to add the cream reduce and then begin to incorporate the butter and finish with chopped chives.
  • Finally season and sear the crawfish tails.
  • Garnish with lemon wafer.

Lemon Wafer:

  • Slice the lemon wafer thin, place in a bowl and cover with boiling simple syrup and refrigerate for 24 hours.
  • Remove the lemon slices, shake free excess syrup and lay on a silver plate (or baking parchment and leave in a warm oven (190°F) for 24 hours

Serves 4

Ciaran Hickey

EMAIL US