Supplies
- 6 ounces Sea Bass fillet
- 2 tablespoons creme fraiche
- 1 pound fingerling potatoes
- 2 teaspoons shallots
- 1 teaspoon parsley
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- Salt & Pepper to taste
Steps
- First get a saute pan very hot, and add a bit
- Season the fish with a bit of salt and pepper
- Add fish into the pan, skin side down
- While fish is cooking, crush garlic, and a few sprigs of thyme - these are your basting herbs
- Add butter to the pan along with your basting herbs
- Using a spoon, baste your fish with the butter.
- Plate and enjoy!
- To make the potato salad: first boil your potatoes, for around 5 minutes. You're looking for a blanch.
- Chop up some parsley, shallots, creme fraiche, then zest a lemon, and add a bit lemon juice.
- Take them out of the pot and let them cool, and cut them into 4ths.
- Once the potatoes are cooled, add your seasoning and sour cream.
- Lightly mix everything together - you want to keep your potatoes intact. Season with salt and pepper