Line caught sea bass, potato risotto, charred leek, girolles and Wiltshire truffle

Robert Potter

Robert Potter

19th November 2014

Line caught sea bass, potato risotto, charred leek, girolles and Wiltshire truffle

Line caught sea bass, potato risotto, charred leek, girolles and Wiltshire truffle.

Ingredients

  • 1 portion of sea bass from a 2-3kilo fish
  • Potato risotto:
  • Diced ratte potato
  • White chicken stock
  • Butter
  • Parmesan
  • Creme fraiche
  • Chopped chives
  • Salt
  • Pepper
  • Leek:
  • Chicken sauce:
  • 1 kilo chicken wings (chopped into 3)
  • 250g mirepoix
  • 250ml madeira
  • 250ml white wine
  • White chicken stock
  • Veal stock

Method

Potato risotto:
Place the diced potato in a pan and cover with chicken stock and a knob of butter and seasoning,
Bring to a simmer until potatoes are cooked through,
Finnish with creme fraiche, parmesan, butter and chives.
Leek:
Cut a leek in half lengthways and rinse until cleaned thoroughly,
Cut leek into a 5.5 inch length and place in a vac pac bag with a knob of butter, salt and pepper,
Seal bag and cook in a bain marie until tender,
Take out of bag and fry in a pan until charred.
Chicken sauce:
Roast bones in the oven until golden.
Caremelise mirepoix in a pan then de-glaze with madeira and white wine.
Add bones into pan with mirepoix then cover with chicken stock and a label of veal stock.
Cook out for 1 hour, skimming regularly.
Strain through a muslin cloth then reduce until the correct consistency.

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