Saturday 9 April 2011: Seabass
Pan fried seabass fillets on champ potatoes, wilted spinach, courgette and a caviar beurre blanc.
The beurre blanc is made from a fish stock. I reduce the fish stock with some white wine and then use a little of that and heat it with a little lemon juice. Then I beat butter into it, add the caviar and season it to order. It has a real nice velvetty texture.
And the champ is mash with spring onions btw..