Sea Bass, Parsley Pesto, Brown Shrimp sauce on Saffron Rice.

Sea Bass, Parsley Pesto, Brown Shrimp sauce on Saffron Rice.

This dish is a cracking mid-week simple supper. This can all be put together in under 30minutes. I have used Morecambe Brown Shrimps for the sauce. For those of us in the UK we should be eating these by the bucket load. For some reason there isn’t a huge market for them and so they are generally sold “Potted” – in butter, which preserves them. Most people will still opt for the vaguely pink tiny shrimps that are imported and yet they have no flavour. The brown shrimps really are up there as the best tasting crustaceans, therefore little needs to be done to create something delicious.

For the rice I have basically made half a paella. I used Spanish short grain rice, cooked with a softened onion and a saffron stock. The parsley pesto comes from the fact that every paella I make is always finished with lemon and parsley to freshen it up.[purerecipe]

Ingredients

  • 4 Good sized fillets scaled. Sea Bass
  • Parsley Pesto

  • One large bunch Parsley
  • 2 Tbsp Toasted Pine Nuts
  • 2 Tbsp Ground Almonds
  • 3-4 Tbsp Extra Virgin Olive Oil
  • To Taste Lemon Juice
  • Brown Shrimp Sauce

  • 100g Brown Shrimps
  • 1 finely chopped Shallot
  • 5oml White wine
  • 50g Chopped Chorizo
  • 50g Butter
  • Saffron Rice

  • 250g Paella Rice
  • 1 Finely Chopped Onion
  • Good Pinch. Saffron

Directions

  1. Add the saffron to a cup of boiling water to infuse for 10mins. Meanwhile soften the onion. After 10mins add the rice and add double the volume of water as rice, using the infused water as half that. Bring to the boil, then cover and simmer over a low heat until all the water is absorbed. Season with salt and replace the lid. This will keep the rice warm while everything else is cooking.
  2. For the pesto, simply blend all the ingredients together, season with salt and pepper. Add lemon juice to taste.
  3. For the sauce, soften the onion and chorizo together. Add the wine and reduce until sticky. Stir in the shrimps and slowly add butter( you can use low-fat spread-just don't boil it) until you reach a good sauce consistency.
  4. Score the skin of the sea bass with a sharp knife. Pan-fry for 5mins on one side, turn off the heat, turn over the fish and let them cook in the residual heat as you plate up.

13 Comments

  1. More deliciousness. I love the way you use ingredients that I and probably most others have forgotten about. I am off to buy some brown shrimps. Thank you again for the inspiration.

  2. What a delicious sounding meal. We don’t have the brown shrimp that you speak of in New Hampshire but we do have wild Maine shrimp that are small, sweet and flavorful that I think would go nice in this recipe.

  3. Brown shrimps … never heard of before – what a beautiful dish and great ingredients. Stunníng dish.

  4. This is how you eat during the week? I’m quite impressed. I usually soak my saffron in a little white wine to coax that wonderful earthy flavour out of them.
    Brown shrimp is not something I am familiar with but I love the sound of them. Beautiful dish, David.

  5. David, I’m wondering why our IDs are not showing up on the comments?

    • Dave Crichton

      Hi Eva, they seem to be OK from my end. They’re on the right hand side for some reason. I’ve signed out and looked at it, pressed your name and been directed to your blog as it should.

      This morning though, I liked your celeriac mash, but when I attempted to leave a comment it wouldn’t let me sign in. I’ll have have a word with my blog buddy. Once you’ve got a .org blog as opposed to a .com blog it does create a few anomalies.

      I was going to recommend this dish for you on your blog:

      http://www.fdathome.co.uk/curried-monkfish-with-celeriac-chips-best-ever-ketchup/

      Just put the chips in the oven with a coating of polenta or flour to help crisp them up. As you would a roast potato.

  6. A beautiful meal! I have never prepared sea bass. Your presentation is incredible and looks very delicious with the brown shrimp sauce, pesto, and rice!

  7. Thanks for sharing this recipe! I know what to do with the frozen shrimp now.

  8. Fantastic…all of it! Thanks for stopping by my blog. How do you survive airplane food? 🙂

    • Dave Crichton

      The thought of nice food at home gets me through the days at work. I keep thinking to blog all the airline food we get. It would become very repetitive very quickly though!

  9. What type of white wine would you use David?

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