Pan Fried Sea bass with Leek and Stilton Croquettes, Cauliflower Puree and Chorizo and Peas

We decided that we would have a quiet New Year’s this year; after running around like headless chickens for 2 weeks we just wanted our own company, a good meal and several glasses (okay bottles) of champagne. I cooked a 3 course dinner and this wee beauty was our main, and if I may say so myself, it was stunning! It looked pretty impressive, tasted delicious and was actually pretty easy to whip up. For those of you wanting a dish to impress then this could well be it! For those of you thinking this might leave you a little hungry fear not, as the recipe for the potatoes will actually make 4 large croquettes, we had just had a massive starter so took the main a little easy, and then enjoyed the leftovers with a fried egg and tomatoes for breakfast the next day.

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Serves 2

For the Leek and Cheese Croquettes

  • 2 medium potatoes – peeled and sliced
  • 1 leek finely chopped
  • 30g butter
  • 40g Blue Cheese – grated
  • Salt and pepper
  • 1 egg – beaten
  • Plain flour
  • Breadcrumbs

For the cauliflower Puree

  • 100g cauliflower
  • Milk
  • Used vanilla pod (optional)
  • 50g butter

For the sea bass

  • 2 x sea bass fillets
  • 50g chorizo – chopped into small pieces
  • Handful peas

Heat a pan of boiling salty water and cook for 15-20 minutes until soft.

While the potato is cooking, heat the butter in a frying pan and gently fry the leek until soft

Mash the potato until smooth and beat in the leeks, cheese and seasoning to taste

Allow to cool and then set out three plates, one with the flour, one egg and the final one with the breadcrumbs.

Divide the potato into four and roll into balls.

Roll the balls first in the flour, then the egg and then finally in the breadcrumbs.

Shape the ball into a cube and set aside while you repeat the process with the other potato ball.

Chill in the fridge for at least half an hour to firm up.

While the croquettes are chilling, make the puree by chopping up the cauliflower and in a saucepan, add enough milk to cover it, along with the vanilla pod

Bring to the boil and simmer until cooked

Discard the milk and vanilla pod and puree the cauliflower with a blender

Return the puree to the saucepan and when you are ready to serve, heat it through with the butter and season to taste.

Heat a pan of oil to a medium to high temperature and fry the croquette for 5-7 minutes until golden and crispy.

To cook the fish, heat a frying pan to a medium-high temperature and fry the chorizo.

Once the oil has seeped out of it, fry the fish skin side down for 3-4 minutes and then flip them over

Add the peas to the pan and fry everything for another 2 minutes, until the fish is cooked through

Plate up all your yummy ingredients and enjoy!

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