Fillet of Seabass with Peas a la Francais
200G Seabass Fillet
150g Finely Chopped Smoked Bacon
50g Chopped Shallots
75ml Balsamic Vinegar
250ml Double Cream
One Lemon Juiced
Five Pea shoots
Three Baby Gem Leaves chiffonade
80ml olive oil
Heat a saucepan on a medium heat then add half the olive oil
Add your smoked bacon and cook until browned
Add your chopped shallots and cook for 3-4 minutes until soft but without colour.
Deglaze your pan with the balsamic vinegar; keep on heat until the vinegar has almost disappeared.
Add your double cream and 200g of your peas to the pan on a medium heat.
Leave on the heat for 2-3 Minutes until it thickens until it coats the back of a spoon.
Remove from the heat and add your Baby Gem.
For the fish
Place a Non Stick pan on a medium heat for two minutes.
Add the left over olive oil to heat up for 30 seconds
Season your seabass fillet with a few pinches of salt then add it to the pan skin side down.
Cook on the skin not turning for around 3-4 Minutes
You will see the edges of the fish will turn golden; this is when it is ready to turn.
Remove your pan from the heat. Then turn your fish over.
Adding the remaining 50g of butter and half the juice of a lemon.
Nape your fish with the butter and lemon in the pan, this will give the fish a lovely shine.
Add your peas to a saucepan with just enough water to cover
Bring to the boil then remove from heat
Strain your Peas keeping the liquid
Add the peas to a blender with 50g butter and half the juice of a lemon