Sea Bass with Oyster Parfait and Poached Oysters

Name: Sea Bass with Oyster Parfait and Poached Oysters
Cuisine: British
Ingredients: 1 sea bass to weigh about 1.5-1.6 kg/3 lb 5 oz-3 lb 8 oz; 12 oysters; 500 g/1 lb 2 oz fresh leaf spinach; 600 ml/20 fl oz fish stock; 125 ml/4 fl oz white wine; salt and freshly ground white pepper; salt and freshly ground white pepper; 150 ml/5 fl oz whipping cream; ¼ recipe for oyster parfait; 70 g/2½ oz unsalted butter; 12 small pastry cups about

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This dish is just so decadent and luxurious one feels guilty even contemplating it never mind actually eating it. It is extremely rich so do not try to be too elaborate with the dishes you serve either side of it or your guests could easily give up before the dessert comes along.

Ingredients

1 sea bass to weigh about 1.5-1.6 kg/3 lb 5 oz-

Europe
United Kingdom
Fish course
Pescatarian

Method

Scale and fillet the sea bass then remove the pin bones. Cut the fillets in half across to give two portions from each. Shell the oysters and drain off the liquor; strain this through a fine strainer. Pick the spinach of its stalks, wash in three changes of fresh water then drain well.

Combine the fish stock and the white wine in a deep tray large enough to hold the fish. Season the fis