with Chef Phạm Hoàng Hiệp from Pullman Hanoi Hotel
Chef Phạm Hoàng Hiệp
Pan-Fried Sea Bass
Ingredients: serves 1
- 350g sea bass
- 120g potato
- 20g cauliflower
- 20g broccoli
- 10g carrot
- 1 baby corn
- 70g whipping cream
- 10ml white wine
- Saffron
- Rosemary
- Salt and pepper for seasoning
Pan-Fried Sea Bass
Instructions:
- Sea bass: Take the bones off the sea bass fillet. Sprinkle a little salt and pepper on both sides of the sea bass and pan fry 2 sides of the fish in a non-stick frying pan when the oil is very hot. Heat the oven to 170 degrees Celsius and bake the sea bass, skin-side down, for 9-12 minutes.
- Potatoes: Boil the potatoes in boiling water until cooked and then mash them with butter, salt and pepper.
- Vegetables: Blanch the vegetables in boiling water with a pinch of salt then put them in cold water.
- Creamy sauce: Boil the white wine, add whipping cream, salt and saffron into the sauce until cooked. Season to taste.
To serve:
- On a plate, shape the mashed potato in your favourite shape and place in the middle. Create a dash with the carrot/green bean puree. Place the vegetables around the mashed potato and then place the pan-fried sea bass on top of it. Put the creamy sauce in a small bowl and put it next to the fish. Finally, add a green touch with the rosemary.
You can enjoy the dish and other culinary creations by Chef Hoàng Hiệp at La Cheminée Restaurant - Pullman Hanoi Hotel, 40 Cát Linh Street (Entrance 61 Giảng Võ Street), Đống Đa District, Hà Nội. Tel: (024) 3733 0688.
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