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Serves
US | Metric
Ingredients
  • 2 Seabass fillets
  • 5 Maris piper, peeled and cubed
  • 1 tbsp Herb de provence
  • 2 Cloves garlic
  • 1 tbsp Olive oil
  • 400 g Frozen peas
  • 1 Chicken stock cube
  • 1 Banana shallot, finely diced
  • Few chopped chives
Seabass, Parmentier Potatoes & Pea Veloute Seabass, Parmentier Potatoes & Pea Veloute

Seabass, Parmentier Potatoes & Pea Veloute

Little mid week pick-me-up!

Prep 15 minutes
Total 45 minutes

Parmentier Potatoes:

  • Pre-heat the oven to 180℃
  • Once the potatoes have been peeled and cut into cubes, toss in olive oil, herb de provence, salt and pepper.
  • Place on a baking tray lined foil and throw in a couple of whole garlic cloves.
  • Cook for around 35 minutes until soft and slightly crispy.

Pea Veloute:

  • To a saucepan add a chicken stock cube with 1 litre of boiling water. Add the peas, bring to the boil and strain. Remember to save about 250 ml of the chicken stock for later.
  • Meanwhile, fry your diced shallot in a frying pan with 1 tsp of butter until soft and golden. Mix in the peas and blitz in a food processor until completely smooth.
  • This is where you can use your saved chicken stock to loosen up the pea mixture until its silky smooth but not too runny.
  • Add into a clean saucepan and season with salt and pepper to taste.

Seabass:

  • Season the fillets with salt, pepper and a little lemon juice.
  • Heat 1 tbsp of oil and 1 tbsp of unsalted butter in a frying until hot. Place the fish skin side down and fry for 2/3 minutes until crisp and golden.
  • Flip and cook on the other side for 2 minutes. Remove from the heat and serve straight away with some freshly chopped chives.
Seabass, Parmentier Potatoes & Pea Veloute Seabass, Parmentier Potatoes & Pea Veloute

Seabass, Parmentier Potatoes & Pea Veloute

Little mid week pick-me-up!

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 Seabass fillets
  • 5 Maris piper, peeled and cubed
  • 1 tbsp Herb de provence
  • 2 Cloves garlic
  • 1 tbsp Olive oil
  • 400 g Frozen peas
  • 1 Chicken stock cube
  • 1 Banana shallot, finely diced
  • Few chopped chives

Parmentier Potatoes:

  • Pre-heat the oven to 180℃
  • Once the potatoes have been peeled and cut into cubes, toss in olive oil, herb de provence, salt and pepper.
  • Place on a baking tray lined foil and throw in a couple of whole garlic cloves.
  • Cook for around 35 minutes until soft and slightly crispy.

Pea Veloute:

  • To a saucepan add a chicken stock cube with 1 litre of boiling water. Add the peas, bring to the boil and strain. Remember to save about 250 ml of the chicken stock for later.
  • Meanwhile, fry your diced shallot in a frying pan with 1 tsp of butter until soft and golden. Mix in the peas and blitz in a food processor until completely smooth.
  • This is where you can use your saved chicken stock to loosen up the pea mixture until its silky smooth but not too runny.
  • Add into a clean saucepan and season with salt and pepper to taste.

Seabass:

  • Season the fillets with salt, pepper and a little lemon juice.
  • Heat 1 tbsp of oil and 1 tbsp of unsalted butter in a frying until hot. Place the fish skin side down and fry for 2/3 minutes until crisp and golden.
  • Flip and cook on the other side for 2 minutes. Remove from the heat and serve straight away with some freshly chopped chives.