Seared Stone Bass, Baby Leeks, Prawns & Saffron

Fri, 3 November 2017

Ingredients

·        4 fillets stone bass (150g each),

·        16 baby leeks – cleaned and blanched

·        12 Dublin bay prawns (de-shelled and deveined)

·        ½ teaspoon saffron strands in a little warm water

·        1 shallot – peeled and diced

·        150ml white wine

·        150ml fish stock

·        150ml cream

·        1 tablespoon chopped dill

·        50g butter,1 lemon (for juice)

 

 

Method

·        Heat a saucepot and melt the butter, add shallot and sweat for 3 mins, add wine and reduce by half, add stock and reduce by half, add cream and saffron, simmer for 2 mins. Season, add prawns, when liquid is sauce consistency, add dill.

·        Heat Frying pan with a little vegetable oil, season Fish and place skin side down in pan, brown for 2 min and turn, cook for a further 2 min, squeeze over some lemon juice.

·        Toss the leeks, in a little butter, over high heat, season.

 

To serve:

·        Place sauce and prawns on plate, then the baby leeks and place fish on top.