Pan Fried Sea Bass with Mashed Potato and Chorizo and White Wine Sauce
Rare Recipe from The Castle Hotel and Restaurant, Aberaeron
With Cardigan Bay on the doorstep, fresh fish is always a key feature on the menu at The Castle, along with high quality meat from the farms of Ceredigion.
Pan Fried Sea Bass with Mashed Potato and Chorizo and White Wine Sauce
INGREDIENTS
- 200g fresh sea bass fillets
- 30g chorizo
- Fresh dill
- Pinch sea salt
- Pinch cracked black pepper
- 200g mashed potato
- 30ml white wine
- 2 cloves chopped garlic
- 100ml fish stock
- 1 Spanish onion
- 200ml extra virgin olive oil
METHOD
- Finely chop the garlic, onion and chorizo into half inch pieces.
- Season the fish.
- Sweat the onion together with chorizo in 100ml of olive oil until golden then add the white wine and fish stock. Bring to simmer for 5 minutes.
- Then add the rest of ingredients and boil for another 5 minutes. Add more white wine if necessary.
- Pan fry the sea bass fillets in the rest of olive oil until golden brown.
- Place the fish on top of mash potatoes and add the chorizo sauce.
