Sea Bass with ‘Coco de Paimpol’ beans and butter sauce
Pan fried Sea Bass fillet with Coco de Paimpol beans and Beurre Blanc
100g fresh Coco de Paimpol beans (or 24 hours soaked black-eyed peas beans)
2 teaspoons olive oil, plus extra for sprinkling
4 x 150g farmed sea bass fillets, skin on and pin-boned
Salt and pepper
100g smoked streaky bacon, diced
1 knob unsalted butter
Springs of thyme, to garnish
200g unsalted butter, chilled and diced
60g shallots, finely sliced
50ml white wine
50ml white wine vinegar
This recipe can be found in our ‘Bon Appetit’ cookery book – The Great House in Lavenham
Boil the beans in a pan of water for 15 minutes. Remove from the heat, drain the beans and then cover them with cold water and set aside until cool. Drain and rinse. Heat the oil in a non-stick frying pan over a medium heat, and fry the sea bass, skin-side down, for 2 minutes, until golden-brown. Place, skin-side up, on an oiled baking tray, and season with salt and pepper. Roast, uncovered, in a preheated oven at 180°C, gas mark 4 for 10 minutes, until the skin is crisp and the flesh is white.
Meanwhile, make the butter sauce: heat a little of the butter in a non-stick pan over a medium heat. When it melts, add the shallots and cook for 2–3 minutes, until softened but not coloured. Add the wine and vinegar and bring to the boil. Continue boiling until most of the liquid has evaporated and the shallots are plump. Remove from the heat and gradually whisk in the remaining butter, one piece at a time, until it is all incorporated into the mixture and the sauce is thick and glossy.
Season to taste.
Cook the bacon in a non-stick pan over a medium heat, stirring occasionally, until crisp and browned around the edges. Transfer to a plate, lined with kitchen paper, and wipe out the pan.
Add the knob of butter to the pan, lower the heat, and when it melts, add the beans. Stir gently until shiny and golden, then turn up the heat and add the bacon. Toss gently together for 1 minute.
Place the sea bass on 4 warmed serving plates. Pour the sauce around the fish and garnish with the beans, bacon and thyme.
Note: The Coco de Paimpol is a semi-dry white bean grown in the Côtes d’Armor region of Brittany. It was the first vegetable in France to receive the much acclaimed Appellation d’Origine Controlée, and its harvest between July and October is eagerly awaited. When semi fresh, it does not need to be soaked overnight.