Fine dining recipes
Restaurant-style mains, pudding and a glass of wine for less than £10,
£37.17 for 4 or £9.29 per person
Sea bass fillets with Clementine butter and toasted pinenuts,
spinach and Pink Fir Apple potatoes
Chardonnay Vin de Pays Du Gard de la Tour
Chocolate truffle shot
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Sea bass fillets with Clementine butter and toasted pinenuts,
spinach and Pink Fir Apple potatoes
- 4 fillets of sea bass - £20.72 for 567g or 1 1/3 x 425g pack
- 240g clementines - 60p
- 200g spinach - £1
- 2 garlic cloves - 8p
- 100g unsalted butter - 58p
- 25g pinenuts - 58p
- 350g pink fir apple potatoes - 95p
- Sea salt and freshly ground black pepper
First, pile the potatoes into a pot, cover with water and bring to the boil. Reduce heat to medium and cook at a rolling boil for 25-30 minutes, or until tender right the way through. Once tender, halve each lengthwise, season and toss with one heaped tbsp butter.
Thoroughly wash, dry and roughly chop the spinach. Crush, peel and finely chop the garlic. Set aside.
Gently toast the pinenuts until golden.
Juice the clemetines and grate some of the zest into the juice. Place juice and zest in a frying pan and cook until reduced a bit. Stir in 50g butter until melted, take off heat and set aside.
Preheat the oven to 180C. Season the sea bass fillets generously with sea salt and pepper. Melt 1 tbsp of butter in an oven-proof frying pan. Place the fillets in the pan, skin side down. Cook for 4 minutes. Then, pop the pan in the oven so the fish and cook through, 5-7 minutes. Pop the cooked potatoes into the oven at this stage so they can reheat.
Meanwhile, melt 1-2 tbsp butter in a frying pan. Add the garlic and spinach and cook just until spinach has wilted. Season, pop into a sieve and gently press the spinach to squeeze out some of the bitter juices.
Divide spinach between the plates. Warm the Clementine butter. Top the spinach with the fish. Drizzle over the butter. Top with the toasted pinenuts and pile a mound of potatoes on each plate – or into large serving dish so guests can help themselves. Serve immediately with a glass of chilled, unoaked Chardonnay.
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Wine pairing
Chardonnay Vin de Pays Du Gard de la Tour is a citrussy, unoaked Chardonnay that has full body and lovely, vivacious flavours which complement the Clementine butter and toasted pinenuts. You can get 5 x 150ml glasses out of a 75cl bottle, costing just £1.39 per serving.
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Chocolate truffle shots
- 270g dark chocolate - £3.90 + £1.95
- 250ml Berkeley Farm luxury pouring cream - £1.21
- 1 tsp unsalted butter - 4p
Finely chop the chocolate. Pop the 1 tsp of butter on top. Warm the cream gently until quite hot. Pour over the chocolate and butter. Gently fold the cream into the chocolate until it’s fully combined and melted; spoon into little shot or liqueur glasses. Chill for at least 1 hour.
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