Crisp sea bass with grapefruit hollandaise
- Jane Hornby
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Serves 4
More effort
Prep: 15 mins
Cook: 20 mins
A star rating of 3 out of 5.4 ratingsRate
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Citrus cuts through the buttery richness of this classic sauce, and complements lots of different fish
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp white wine vinegar
-
5 black peppercorns
-
¼ tsp coriander seed
(optional)
-
1 pink grapefruit
-
100g unsalted butter
-
2 large egg yolks
-
1 tbsp double cream
-
4 x 100g sea bass
fillets
-
2 tsp oil
-
steamed greens
to serve
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Nutrition: per serving
- kcal380
- fat31g
- saturates17g
- carbs5g
- sugars0g
- fibre0g
- protein21g
- salt0.9g
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Method
-
step 1
Put the vinegar, peppercorns and coriander seeds (if using) into a small pan with 1 tbsp water. Simmer until reduced to 1 tsp, then remove from the heat. If it reduces too much, add a splash of water.
-
step 2
Segment the grapefruit and put the segments onto kitchen paper. Squeeze the juice from the middle of the fruit.
-
step 3
Melt the butter in a small pan and keep it warm. Put the egg yolks into a blender or food processor with a generous pinch of salt. Strain the reduced vinegar on top, then discard the pepper and coriander seeds. Add 1 tsp grapefruit juice, then whizz for a few seconds.
-
step 4
With the motor on the blender running, pour in about 1 tbsp butter and the cream. Gradually add the rest of the butter, allowing it to fully emulsify after each addition to make a thick, smooth sauce. Keep the butter warm on the hob in-between pours. Add 1 tsp more grapefruit juice to loosen, then season. Stir in the segmented grapefruit and break it up a little. Keep the sauce warm while you cook the fish.
-
step 5
Slash, then season the sea bass. Heat a non-stick frying pan over a medium-high heat. Heat the oil, then fry a fillet or two, skin-side down, for 4-5 mins, or until the flesh has changed colour almost all the way through and the skin is crisp. Flip the fish over, cook for 30 secs, then remove to a plate and keep warm while you fry the remaining fillets. Serve with the hollandaise and steamed greens.
Recipe from Good Food magazine, February 2014
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A star rating of 3 out of 5.4 ratings
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