Continuing the lighter themed meals after we’ve all been indulging over the past 10 days or so. I have created this taste of the sea dish. It will be work with any kind of fish, I just happened to get a good batch of sea bass this day. It isn’t anything out of the ordinary but a different way of cooking my potatoes, which completely transforms this dish.
A type of potato exists in the Canary Islands where they boil new potatoes in sea water. This leaves a salty crust on them and they are possibly the best boiled potatoes I’ve ever eaten. I decided I wanted to create my own version. I have some konbu (dried seaweed) in the house. It is used in Japanese cookery to create dashi, this imparts a meaty flavour to stocks, a bit like dried mushrooms do. The flavour I had wasn’t quite what I wanted, I had a flash of inspiration though.
Samphire. This is the saltiest vegetable known to man. It is actually better known as sea asparagus which is where I could get my sea taste from. I put some in the water as I boiled the potatoes and also infused some with the konbu in a little butter to coat the potatoes afterwards.[purerecipe]
- 4 Sea Bass Fillets
- 700g New Potatoes
- 4 Scallops
- 500g, peeled Baby Onions
- 150g Butter
- 50g Sugar
- 500g Carrots
- 400g Samphire
- Start by boiling the konbu in some water for 20 minutes. Remove the konbu and break it up in a food processor. Add it to 100g of butter. Place the potatoes in this water and top up with fresh tap water. Add 200g samphire and boil for 20minutes. Drain. Melt the konbu butter and add the boiled samphire. Let infuse for 5 minutes, remove the samphire and use the butter to coat the potatoes.
- Melt 50g butter in a pan with 30g ( 2 Tbsp) sugar. Add the onions and cook over a medium heat for 10-12 minutes until golden.
- Cover the carrots with just enough water. Add the remaining sugar and a knob of butter. Boil until the water evaporates leaving a lovely glaze.
- Dry the skin of the fish, cook in some oil for 4-5mins until the edges begin to brown. At this stage add the scallops. Cook for a further minute, then flip the fish and scallops and cook for 1 minute more.