SAUTÉED BASS WITH ROSEMARY GLAZED ROOT VEGETABLES
In this dish we combine nicely sautéed bass fillets with rosemary glazed carrots and celeriac that are cooked in a fine stock. Everything is finished off with a buttery potato mash. You can serve this dish with some crispy bacon on top if you like to have even more taste sensations on the plate.
4 servings:
400 g bass fillets
salt, pepper
60 mL/2 fl oz cream
30 g/1 oz plain flour
oil
400 g/1 lb. mixed carrots and celeriac root, diced
50 g/2 oz butter
2 garlic cloves, crushed
1 sprig of rosemary
salt, pepper
200 mL/7 fl oz chicken or vegetable stock
400 g/1 lb. potatoes
100 g/1 stick butter
50 mL/2 fl oz cream
50 mL/2 fl oz milk
salt, pepper, nutmeg to season
Start by peeling and cooking the potatoes until they get soft. Meanwhile prepare all other components of the dish (below). When the potatoes are cooked, drain the water and let them dry on low heat until no more steam is released (just don't burn the potatoes, shake the pan as you do this). Then purée the potatoes, and add butter and heated milk and cream. Mix into a mash and season with salt and pepper and nutmeg. Keep warm if the other things are not ready for serving yet.
For the carrots, heat up the butter on a medium heat and add the carrots, garlic, and rosemary. Cook for 5 minutes, then add the stock and bring to simmer. Cook for another 2-5 minutes, until the vegetables are just cooked through. Season with salt and pepper. Remove the veggies, and reduce the stock further if you want to have a nice sauce. Keep the veggies warm.
For the fish, season the dried fillets with salt and pepper on both sides. Then dip them briefly in cream and then in flour, on both sides. Sautée the fillets in some oil on medium high heat until they get a nice brown color and are cooked through.
Serve everything hot.