Cook Along with Dunkerley's - Seabass with Saffron Veloute

Cook Along with Dunkerley's
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Recipe - Seabass with Saffron Veloute
Ingredients - Serves 4
800g seabass fillet
veloute:
a pinch of saffron
½ ltr fish stock
250ml white wine
250ml double cream
3 shallots
oil
butter
vegetables:
2 carrots
2 turnips
4 medium potatoes
finely chop the peeled shallots
sweat off the shallots in a little butter to soften without colour
add the white wine and reduce
add in the fish stock and reduce further
add the cream and saffron and take down to coat the back of a spoon pass the sauce through a fine sieve
put a couple of cuts into the skin of the bass and season with salt and pepper
put a little oil in a hot pan and place the bass in skin side down and allow it to brown and crispen for 3 to 4 minutes
turn the fish over remove the pan from the heat for a minute allow it to rest
the bass should still be slightly undercooked through the centre
if the fillets are from a small fish be careful not to over cook they may need less cooking time.
to present place a large spoonful of creamed potato to the centre of the plate and drizzle the saffron veloute around
place turnip and carrot turned or diced alternatively around the potato and place the seabass skin side up on the potato
serve with a chilled verdelho a full bodied white wine offering characters of tropical fruit and hazel nuts will work in parallel with the seabass and saffron enhancing the sweetness from the root vegetables