Fillet of Sea Bass with Crushed New Potatoes
and a Vierge Dressing
recipe for Fillet of Sea Bass with Crushed New Potatoes
and a Vierge Dressing has been reproduced courtesy of
Grove Cooking Vacations run by chefs Maynard
Harvey and Benedict Haines . . . two modern chefs who
use the freshest ingredients with an emphasis on distinct
flavours and clean, meticulous presentation.
one of their cooking vacations their passion and enthusiasm
for cooking will stimulate your own love of food, and
their expertise will help you gain confidence and perfect
your cooking skills and techniques in the kitchen.
Cook, tour and learn during the days, and each evening,
sit down to gastronomic delights, fine wines and interesting
conversation with like-minded people! Like the idea
and want to know more then have a look at the web site
for Fillet of Sea Bass
fillets of sea bass
500g new potatoes
3 large tomatoes
3 large shallots
1 tbs chopped parsley
1 tbs chopped chives
1 tbs chopped basil
1 tbs chopped dill
1 tbs chopped coriander
juice of 1 ½ lemons
olive oil to cover
1 clove garlic, crushed
salt & pepper
to make Fillet of Sea Bass
Vierge dressing first. Finely chop the shallots, skin
and de-seed the tomatoes, and cut into 5ml squares.
Add chopped herbs, crushed garlic & lemon juice
and cover with olive oil in a clean bowl. Season to
the crushed new potatoes, wash the potatoes but don't
peel them, gently simmer in salted water until cooked.
Drain, scrape off the skins and gently crush with
a fork. Add 3 or 4 tablespoons of the vierge dressing,
and salt & pepper to taste.
cook the fish fillets, heat a frying pan until hot,
add a little olive oil and place the fillets skin
side down in the pan. The fillets will want to curl
up as they begin to cook so gently hold them flat
with a pallet knife or your hand until the fillets
a high heat cook the fish on the skin side down until
the fish is half cooked. Turn it over and cook for
a further minute then turn the pan off and leave the
fillets to rest in the pan.
put the dish together; while the fish is resting heat
the potatoes either in a microwave or in a non-stick
frying pan (do not color the potatoes). Place the
potatoes in a cutter in the middle of your bowl or
plate, and gently press into shape, remove cutter,
place fish fillets on top of the potatoes and drizzle
with Vierge dressing and garnish with fresh herbs.
main course, or serve a smaller portion as a starter.
A very light fresh tasting dish.
only thing that can really be prepared in advance
is the Vierge dressing, this improves with age so
is best made a couple of days before.
Grove Cooking Vacations
with permission of Walnut
Grove Cooking Vacations