MAZWO’s White Wine Sauce with Seabass and Potatoes (Serves 2)
This recipe may sound pretentious and very expensive to cook, but Aldi have started selling sea bass so you can all pipe down! This sauce is rich and creamy, and it really brings out the flavour of the fish. It’s also really simple to make, but tastes like something that came out of a Michelin starred kitchen.
Begin by quartering 3 potatoes and placing them in a pan of salted water. Bring to the boil and simmer for around 20 mins until soft. Keep a mug of the starchy potato water to one side for the sauce later on. Mash the potatoes together with a handful of grated cheese, a knob of butter and a tablespoon of creme fraiche. Place a lid over the top of the mash to keep it warm whilst you cook the fish and the sauce.
In a saucepan, heat up a tablespoon of olive oil. Dice 1 onion and add to the pan until soft with a knob of butter and stir over a medium heat until the onions begin to brown. Add 2 cloves of crushed garlic and stir. Next, add a good splash of white wine and bring to the boil. Boil for around 5 mins (this burns the alcohol off) and then stir in 2 tbsp of full fat creme fraiche and a handful of chopped parsley. Slowly stir in a couple of splashes of the potato water until it’s got a light, watery consistency, and keep on a low heat to keep warm.
Heat a tablespoon of olive oil and a knob of butter in a frying pan. Sprinkling sea salt over the 2 fillets of sea bass will make sure it remains firm and in tact when you fry it. Once the butter has melted and the oil is of a high temperature, place the fish skin side down in the pan, laying it away from your body to prevent hot oil splashing on you. Fry for a couple of minutes over a high heat and then turn over for a further minute to finish off.
Serve your fish on top of the potato and with the sauce served on top.