Wild Sea Bass with capers, raisins and brown butter hollandaise
An outstanding fish dish from number one
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Ingredients
- 1 shallot finely diced
- 75 g golden raisin
- 50 g baby capers
- 100g caster sugar
- 100g good quality white wine vinegar
- 100 g salted butter
- 3 egg yolks
- 5 g white vinegar
- 250 g brown butter
- Pinch salt
- 1/2 tablespoons water
- Allow 6/7 potatoes per person
- Two handfuls of samphire or agretti, chopped
- around 170g portions of seabass per person
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