Sea Bass, Smoked Espelette Butter Sauce, Coco Bean Cassoulet Recipe - Great British Chefs
This sea bass recipe from Stu Deeley is served with a simply coco bean cassoulet, and a rich Espelette pepper sauce made with smoked butter. Espelette pepper is a bright red chilli powder made from...
Ingredients
- 6 sea bass fillets, 120g each
- salt
- water
- vegetable oil
- butter
- lemon juice
- 562g of fresh Coco de Paimpol beans
- 54g of confit garlic
- 5g of salt
- 562g of water
- 1 shallot
- 2 garlic cloves
- 75g of rice wine vinegar
- 500ml of white wine
- 350ml of double cream
- 4g of dashi powder
- 8g of salt
- 400ml of water
- 125g of smoked butter, cubed
- 125g of butter, cubed
- 10g of smoked oil
- 6g of Espelette pepper, ground
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