Crispy sea bass with roasted beetroot, celeriac remoulade and basil infused oil

Serves 2

1 whole sea bass, both fillets removed and pin boned.
100g celeriac, outer skin peeled and then cut into matchsticks
100g fresh beetroot cut down into 10 small pieces
Extra virgin Olive Oil, salt and freshly ground black pepper

For the mayonnaise:

  • 1 whole egg,
  • 1tbsp white wine vinegar,
  • 1 tbsp Dijon mustard,
  • pinch of fresh ground pepper,
  • pinch of salt,
  • vegetable oil

Video Recipe

For the basil oil: six large basil leaves sliced into strips (chiffonade), six tbsp. extra virgin olive oil

Make the basil oil by mixing the basil and olive oil together; set a side.

Now place the beetroot in a pan of cold water and bring to the boil. Remove, peel and then place on a roasting tray drizzling with extra virgin olive oil and season with a little salt and
pepper. Bake in a pre heated oven at 180oC for 30 minutes or until cooked all the way through with a roasted caramalised outer skin.

Whilst the beetroot is roasting prepare the sea bass (gutting and scaling which the fish monger can do). Scale the fish by running a knife in the opposite direction to the fish scales and rubbing
against the fish until all have been removed. Slice open the belly and rip out the guts, wash thoroughly. Now working from the tail run a flexible knife all the way to the head (you should feel the main fish bone as you are doing so) and cut round the head releasing the fillet from the main bone; repeat with the other side, wash thoroughly. Use a pair of fish tweezers to pull out the pin bones above the rib cage, now set the fillets aside.

Mix the mayonnaise ingredients together, leaving the vegetable oil until last. Slowly add drops of the vegetable oil whilst whisking together the other ingredients. Continue the process slowly until the mixture binds together to form a thick mayonnaise. Once ready add half a tbsp. to the celeriac matchsticks, mix together and then add more mayo to the celeriac if needed.

To cook the sea bass fillets add 2 tbsp. of vegetable oil to a pan and then lay the fish down, skin side up and cook over a low heat. When the outer edge of the fish changes colour to white (take
a peek by lifting up) use a fish slider to turn over and cook for a further minute. When cooked all the way through, take the fillets out of the pan and rest on kitchen paper, patting dry any excess oil.

Lay a fillet onto a dish, add the celeriac remoulade on top, followed by the beetroot. Finally garnish with the basil infused oil.

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