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Name: Steamed Sea Bass with Citrus Potatoes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Cuisine: American
Ingredients: 8 Asparagus tips; 1 md Egg yolk; 1/2 ts Grated nutmeg; ; angle; Parsley stalks; 4 Baking potatoes; Butter for frying; 1 Celery stick; 3 Tomatoes; 1 tb olive oil; 550 g Sea bass fillet; skin on cut; Fried carrot for garnish and; 1/4 ts Cloves; 1/2 Orange and lime; zest of; 2 Star anise; 3 tb Walnut oil; 75 ml White wine; 3 tb Sherry vinegar; 1 Lemon juice of; ; leaves and balsamic; Sea salt; 10 Basil leaves; 2 ts Orange juice

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INGREDIENTS

8 Asparagus tips
1 md Egg yolk
STEAMER AROMATS
1/2 ts Grated nutmeg
; angle
Parsley stalks
4 Baking potatoes
Butter for frying
1 Celery stick
3 Tomatoes
1 tb olive oil
550 g Sea bass fillet; skin on cut
Fried carrot for garnish and
1/4 ts Cloves
1/2 Orange and lime; zest of
2 Star anise
3 tb Walnut oil
75 ml White wine
3 tb Sherry vinegar
1 Lemon ; juice of
; leaves and balsamic
CITRUS POTATOES
Sea salt
10 Basil leaves
TOMATO VINAIGRETTE
2 ts Orange juice

Servings

INSTRUCTIONS

Prepare and heat the steamer. Peel the asparagus and, in bundles, cook in boiling salted water - al dente. Refresh in iced water and drain. Blanch and skin the tomatoes, seed and cut the flesh into small dice. Mix together the oil and the sherry vinegar and add the tomatoes. Tear the basil leaves into the vinaigrette, season to taste. Place the fish into the steamer and steam for 3-5 minutes depending on the thickness. If very thick make 2-3 incisions on the back to assist with even cooking. Season once the fish is cooked for a second time. Warm the vinaigrette in a saucepan, gently until warm to the touch. Reheat the asparagus in the steamer. Place the asparagus on the plate with the fish on top. Drizzle the tomato vinaigrette around the plate. Drizzle balsamic vinegar around the vinaigrette. Scatter fried basil leaves around the plate and top with fried carrot. Citrus potatoes: Place the potatoes onto a baking sheet, sprinkle with sea salt and drizzle with olive oil. Bake in a hot oven for 1 hour or until the skin is crispy. When cooked, cut the potatoes in half, scoop out the centre and place into a bowl with the egg yolks, cloves, nutmeg, orange and lime zest. Mash the potatoes and spices together. Shape in a cutter to form a round cake and fry in a little butter until golden brown. Serve with the sea bass. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

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Steamed Sea Bass with Citrus Potatoes

8 Asparagus tips
1 md Egg yolk
 STEAMER AROMATS
1/2 ts Grated nutmeg
 ; angle
 Parsley stalks
4 Baking potatoes
 Butter for frying
1 Celery stick
3 Tomatoes
1 tb olive oil
550 g Sea bass fillet; skin on cut
 Fried carrot for garnish and
1/4 ts Cloves
1/2 Orange and lime; zest of
2 Star anise
3 tb Walnut oil
75 ml White wine
3 tb Sherry vinegar
1 Lemon juice of
 ; leaves and balsamic
 CITRUS POTATOES
 Sea salt
10 Basil leaves
 TOMATO VINAIGRETTE
2 ts Orange juice

Prepare and heat the steamer. Peel the asparagus and, in bundles, cook in  boiling salted water - al dente. Refresh in iced water and drain. Blanch  and skin the tomatoes, seed and cut the flesh into small dice.    Mix together the oil and the sherry vinegar and add the tomatoes. Tear the  basil leaves into the vinaigrette, season to taste. Place the fish into the  steamer and steam for 3-5 minutes depending on the thickness. If very thick  make 2-3 incisions on the back to assist with even cooking.    Season once the fish is cooked for a second time. Warm the vinaigrette in a  saucepan, gently until warm to the touch. Reheat the asparagus in the  steamer. Place the asparagus on the plate with the fish on top. Drizzle the  tomato vinaigrette around the plate. Drizzle balsamic vinegar around the  vinaigrette. Scatter fried basil leaves around the plate and top with fried  carrot.    Citrus potatoes: Place the potatoes onto a baking sheet, sprinkle with sea  salt and drizzle with olive oil. Bake in a hot oven for 1 hour or until the  skin is crispy. When cooked, cut the potatoes in half, scoop out the centre  and place into a bowl with the egg yolks, cloves, nutmeg, orange and lime  zest.    Mash the potatoes and spices together. Shape in a cutter to form a round  cake and fry in a little butter until golden brown. Serve with the sea  bass.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.  Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (735g)
Recipe Makes: 3 servings

Calories: 460
Calories from Fat: 188 (41%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 9.4g
Cholesterol 80.1mg		25 %
Sodium 117mg		4 %
Potassium 1690mg		44 %
Total Carbohydrate 63.3g		19 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 55.1g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 460

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