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Pan-Fried Seabass With Roast Baby Onions & Tarragon Butter

Author: Keith O'Reilly
Link: www.quaywestrestaurant.com

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Keith O’Reilly is Chef at Quaywest Wine Bar & Restaurant

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Ingredients 2 Seabass Fillets 4 Baby Boiled Potatoes 6 Pearl Onions Sprig Rosemary  Butter Seasoning

Tarragon Butter 2 Egg Yolks 50g Clarified Butter 1/3 Glass White Wine Vinegar Shredded Tarragon Seasoning

Tarragon Butter
For the tarragon butter whisk egg yolks over pan of simmering water, with vinegar when mix is light and creamy slowly pour on clarified butter, add seasoning and shredded tarragon (keep warm).

Potatoes & Onions
Par boil the potatoes first for 7-8 mins then roast in oven with onions, thyme, rosemary and season well.  Roast for about 10 mins in oven with rapeseed oil.

Seabass
Heat up a pan until its smoking hot season fillets and cook skin side down for a few minutes until a good colour is achieved on skin, turn over turn out heat. The residual heat will finish the seabass cooking. Serve fillets over the herb crusted potatoes scatter onions around plate and finish with a knob of tarragon butter.