Pan fried sea bass smoked bacon leeks

 

Ingredients (serves 4)

• 4 x 220g (8oz) sea bass fillets, skin on
• salt and ground white pepper
• flour, for dusting
• olive oil, for cooking
• 2 large knobs of butter (room temperature)
• 10 streaky rashers of Gloucester Old Spot smoked bacon, cut into thin strips
• 3 leeks, sliced and washed
• 150ml (5fl oz) double cream
• 2 generous tablespoons of freshly grated Parmesan cheese

To cook the sea bass

• Dry the sea bass on kitchen paper, season with the salt and white pepper and lightly dust the skin side only with flour then lightly brush with softened butter. Heat the olive oil (there is no need to use extra virgin for cooking) in a non stick frying pan, over a medium heat, place the fish in the pan, skin side down. You will need to gently press the fish down occasionally either with a fish slice or with the back of your hand, as the fish will curl slightly as the skin tightens. The sea bass will take 6-7 minutes to crisp and colour the skin side, then turn it and remove from the heat. The residual warmth in the pan will continue to cook the fish.

To cook the smoked bacon leeks

• While the fish is frying, heat a large saucepan on a medium heat, when hot, add the bacon strips. Fry for a few minutes until lightly golden brown. Remove the bacon from the pan and put aside to drain on some kitchen paper and pour away the excess fat. Add the remaining butter, once melted, stir in the leeks along with 3 tablespoons of water. Cover the pan and allow the leeks to steam for a few minutes until tender. Pour the cream onto the soften leeks and allow to simmer until slightly thickened. Stir in the bacon and Parmesan to the creamy leeks and season to taste with salt and pepper.

Serve with sea bass skin side up on top of the smoked bacon leeks.