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Pan-fried sea bass sits beautifully atop a mound of creamy beans in Mark Dodson's indulgent recipe. A rich Jerusalem artichoke purée and robust red wine jus are perfect accompaniments, while the suggested plating with deep-fried rocket and sun-dried tomatoes would take this dish to another level. Fish Recipes, Seafood Recipes, Cooking Recipes, Jerusalem Artichoke Recipe, Artichoke Recipes, Great British Chefs, Fine Dining Recipes, Sea Bass, Herbs
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Recipe from
greatbritishchefs.com

Sea Bass with Jerusalem Artichoke Recipe

gbchefs
Great British Chefs
653k followers
Ingredients
Seafood
4 Sea bass, fillets
Produce
100 g Butter beans
100 g Flageolet bean
1 head Garlic
200 g Jerusalem artichoke
50 g Shallots
1 sprig Thyme, fresh
Canned Goods
200 ml Beef stock
Baking & Spices
2 Pepper
2 Salt
1 Sea salt
Oils & Vinegars
1 Oil
1 Olive oil
Dairy
170 ml Double cream
Beer, Wine & Liquor
200 ml Red wine

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