Sea Bass with Artichokes Recipe
Matthew Tomkinson's sea bass dish pairs the delicate white fish with artichokes, Parma ham and red wine sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Fish spatula
- Skillet
- Stove
Ingredients
- 4 sea bass fillets, large
- olive oil
- salt
- pepper
- 200ml of red wine, fruity
- 1/2 shallot, chopped
- 1/4 leek, finely chopped
- 1/2 bulb of garlic
- 1/4 bunch of rosemary
- 2 star anise
- 50g of fish trimmings
- 200ml of dark chicken stock
- vegetable oil
- 10 Jerusalem artichokes, large, peeled
- 100ml of double cream
- 2 slices of bread
- 1 handful of sun-dried tomatoes
- 2 globe artichokes, cooked hearts only
- 2 handfuls of watercress
- 1/2 lemon
- 4 slices of Parma ham
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