Pan Seared Sea Bass Recipe by Derry Clarke with Samsung Home Appliances
Watch the first part of Samsung’s recipe collection with Derry Clarke, the Samsung Home Appliances Brand Ambassador. In this episode, Derry reveals some of the small details that turn the average Sea Bass dish into a truly exquisite one.
Sea Bass, Clam, Oyster and Saffron, Courgette, Basil Oil
Clam & Oyster:
– 3 dozen clams (cleaned)
– 2 shallots peeled & diced
– 12 oysters (native or farmed – opened and keep the juices)
– 1 clove of garlic peeled and crushed
– 200ml dry white wine
– ½ teaspoon saffron strands soaked in a little hot water
– 150g butter
1. In a little vegetable oil, gently cook the shallot and garlic until soft.
2. Add the saffron with the water and wine, add the clams and cover pot, turn heat to medium and steam until clams have opened. Leave to cool.
3. Strain cooking liquor and keep. Remove clams from shell (keep some in shell for garnish)
4. In a shallow pot or pan, reduce the clam liquor and oyster juice for 15 mins, gradually whisk in butter until you have a light emulsion.
5. Add the clams and oysters through.
Crab & Courgette
– 150g crab meat
– 1 tbsp mayonnaise
– juice of half a lemon
– 4 small courgettes with flowers
1. Remove courgette flower from stem and slice courgettes. Blanch in boiling water and refresh.
2. Mix the crab meat, mayonnaise and lemon juice together and season.
3. Stuff mixture into courgette flower.
4. Place flowers in a bamboo steamer, season and brush with a little olive oil and steam for 3 mins.
– 2 cups fresh basil leaves
– 1 cup olive oil
– 1 tsp of sea salt
1. Blanch basil leaves in boiling water for a few seconds, refresh in iced water.
1. Dry on paper towel. Liquidise in food processor with the olive oil and salt till smooth.
– 4 sea bass fillets 150g – or you could use salmon, cod etc instead
1. Using a non-stick pan over high heat, add a little vegetable oil and place sea bass skin side down till you get a nice crispy skin.
2. Reduce heat and turn fish, season with salt & pepper.
3. Spoon clam sauce on to plate, then fish and courgette.
4. Drizzle over with the basil oil and some of the clam shells.
Derry and Sallyanne Clarke married in 1987 and opened l’Ecrivain Restaurant in July 1989. They have had several transformations and now l’Ecrivain stands on the site of two old Georgian Coach Houses/Mews in its own charming courtyard. Over 26 years on, l’Ecrivain is going from strength to strength.