PAN FRIED FILLET OF SEABASS, ESCABECHE, WATERCRESS SAUCE
Jean-Michels signature dish is his medallions of matured Irish beef on white truffle mash with buttered swede & red wine jus, but we've chosen this recipe as the ingredients are more readily available.
9 fillets of seabass (1+1/2 fillets per person, pin boned and scaled) ask your fishmonger.
4 large onions
6 large carrots
½ teaspoons coriander seeds
20 cl olive oil
1 litre chicken stock or chicken bouillon
Juice of one lemon For the sauce:
25 cl white wine
2 nice big bunches of watercress
Slice the onion and carrots into fine slices.
Sweat them off in most of the olive oil, don't let them brown.
Add the crushed coriander seeds.
Add chicken stock up to 1/2 the height of the mix.
Cover with some tin foil and cook the vegetables until tender.
Add the lemon juice and salt and pepper to taste, keep warm.
For the sauce, reduce the white wine by half, add the cream to it and reduce it for a couple of minutes.
Add the watercress, blend it straight away as the watercress may lose its colour if overcooked.
Finish with a bit of butter, check seasoning.
Cook the seabass in a non-stick pan with olive oil, skin down first (make sure your pan is very hot) for a couple of minute on each side. Serve it with a couple of boiled potatoes.