Ile de Ré potatoes with crème fraîche and chives, with pan - fried bass

Name: Ile de Ré potatoes with crème fraîche and chives, with pan - fried bass (Pommes de terre primeur de l’Ile de Ré et bar grillé)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 small red onion, diced; 300 g (10 oz) Ile de Ré primeur (first earlies) potatoes, (Ratte or Belle de Fontenay); bunch of fresh chives, snipped; 4 x 200 g (7 oz) sea bass fillets; sea salt and freshly ground black pepper; 100 g (3½ oz) crème fraîche; 2 tbsp olive oil

Pommes de terre primeur de l’Ile de Ré et bar grillé

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

The Ile de Ré is famous for its small, sweet, waxy, golden potatoes, which go so well with a simple sea bass fillet. This is summer food at its best and recipes using both of these local ingredients can be found in many bistros across the island in this season.

Ingredients

300 g (10 oz) Ile de Ré primeur (first earlies) potatoes, (Ratte or Belle de Fontenay)
b

Method

Steam the potatoes whole for 20 minutes until tender. Insert a knife to check that they are soft in the middle. Mix the chives and red onion with the crème fraîche and seasoning.

While the potatoes are cooking, heat the oil in a pan and cook the sea bass fillets for 4 minutes on each side.

Slice the potatoes while still hot and mix with the crème fraîche and chive mixture. Serve