Sea Bass with Jerusalem Artichoke Recipe - Great British Chefs
Mark Dodson presents a delightful wintry sea bass recipe, perfect for a gourmet fish supper
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.
Ingredients
- 4 sea bass fillets
- salt
- pepper
- oil
- 200g of Jerusalem artichoke, peeled
- 150ml of double cream
- 200ml of red wine
- 1 sprig of fresh thyme
- 50g of shallots, sliced
- 200ml of beef stock, or veal stock
- 1 head of garlic, roughly chopped
- olive oil
- sea salt
- 100g of butter beans
- 100g of flageolet bean
- 20ml of double cream
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