| 2 tbsps |
Oil (More for pan-frying ) |
| ¼ |
Onion (Julienned ) |
| ¼ |
Bell Pepper (cut into strips ) |
| 200g |
Fine Beans (Trimmed and cut in halves ) |
| 100g |
Carrot (Cut into strips ) |
| 150ml |
Light Chicken Stock |
| Salt and Pepper to Taste
|
| 4 |
Sea Bass Fillet (About 160g each |
| Plain Flour for Dusting
|
|
|
| For the Miso Butter Sauce
|
| 125g |
SCS Unsalted Butter (Chilled and cut into cubes) |
| 50ml |
Japanese Soy Sauce |
| 1 tsp |
Dijon Mustard |
| 1 tsp |
Sugar |
| 2 tsps |
Light Miso Paste |
| zest |
Half a Lemon |
| 1 tbsp |
Rice Vinegar |
|
|
| 1. |
Heat oil in a pan and sauté the onions ’till fragrant. Tip in the bell pepper, beans and carrots followed by the light chicken stock. Allow to simmer until most of the liquid has evaporated. Season vegetables with salt and pepper and divide into four serving plates. Set aside and keep warm. |
| 2. |
Make the Miso Butter sauce. Combine soy sauce, mustard, sugar and miso in a saucepan. Mix well and add lemon zest and vinegar. Bring the sauce to a boil and thin out with one or two tablespoons of water, if necessary. Set aside. |
| 3. |
Season sea bass fillets with salt and pepper and dust with flour. Pan-fry the fillets, skin side down first until golden brown. Drain excess oil on kitchen towels then place on top of the pre-portioned vegetables. |
| 4. |
Reheat the sauce to a light simmer and then remove from heat. Whisk each piece of cold butter until the sauce has fully emulsified. Spoon sauce over the fillets and serve. |
|
