Ingredient and Portion
Sea Bass with Miso Butter Sauce
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2 tbsp oil, more for pan-frying
1/4 onion, julienned
1/4 bell pepper, cut into strips
200g fine beans, trimmed and halved
100g carrot, cut into strips
150ml light chicken stock
salt and pepper, to taste
4 sea bass fillets (about 160g each), washed and patdried
Plain flour, for dusting
For the miso butter sauce
50ml Japanese soy sauce
1 tsp Dijon mustard
1 tsp sugar
2 tsp light miso paste
zest of half a lemon
1 tbsp rice vinegar
125g SCS Unsalted Butter, chilled and cut into cubes
1/4 onion, julienned
1/4 bell pepper, cut into strips
200g fine beans, trimmed and halved
100g carrot, cut into strips
150ml light chicken stock
salt and pepper, to taste
4 sea bass fillets (about 160g each), washed and patdried
Plain flour, for dusting
For the miso butter sauce
50ml Japanese soy sauce
1 tsp Dijon mustard
1 tsp sugar
2 tsp light miso paste
zest of half a lemon
1 tbsp rice vinegar
125g SCS Unsalted Butter, chilled and cut into cubes
Method
1. Heat oil in a pan and sauté the onion till fragrant. Add in the bell pepper, beans and carrots followed by the light chicken stock. Allow to simmer until most of the liquid has evaporated.
Season with salt and pepper and divide into four serving plates. Set aside and keep warm.
2. To make the miso butter sauce, combine soy sauce, Dijon mustard, sugar and miso in a saucepan. Mix well and add lemon zest and vinegar. Bring the sauce to a boil and thin out with one or two tablespoons of water, if necessary. Set aside.
3. Season sea bass fillets with salt and pepper and dust with flour. Pan-fry the fillets, skin side down first until golden brown. Drain excess oil on kitchen towels then place on top of the preportioned vegetables.
4. Reheat the sauce to a light simmer and then remove from heat. Whisk in butter, one cube at a time, until the sauce has fully emulsified. Spoon sauce over the fillets and serve immediately.
Season with salt and pepper and divide into four serving plates. Set aside and keep warm.
2. To make the miso butter sauce, combine soy sauce, Dijon mustard, sugar and miso in a saucepan. Mix well and add lemon zest and vinegar. Bring the sauce to a boil and thin out with one or two tablespoons of water, if necessary. Set aside.
3. Season sea bass fillets with salt and pepper and dust with flour. Pan-fry the fillets, skin side down first until golden brown. Drain excess oil on kitchen towels then place on top of the preportioned vegetables.
4. Reheat the sauce to a light simmer and then remove from heat. Whisk in butter, one cube at a time, until the sauce has fully emulsified. Spoon sauce over the fillets and serve immediately.
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