Fillet of sea bass with lobster mash

Name: Fillet of sea bass with lobster mash
Yield: Serves 4
Ingredients: 250 g small waxy potatoes, such as Charlotte or Roseval, peeled; 2 tsp flour; 1 garlic clove, chopped; 4 shallots, roughly chopped; vegetable oil, for frying; 4 sea bass fillets from a large fish, each about 160-180 g, skin left on and scaled, and any residual bones removed; flour, for dusting; good knob of butter; 200 ml fish stock (or ¼ good-quality fish stock cube dissolved in that amount of hot water); 1 small lobster, about 300-400 g or smaller; good pinch of saffron strands; salt and freshly ground black pepper; 1 tbsp chopped tarragon; 350 ml double cream; 4 tbsp white wine; a few sprigs of tarragon; 1-2 tbsp tomato purée

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

I can’t quite remember how lobster mash came about, but we certainly use it a lot in the restaurants - we even make a mash with crayfish and shrimps too. This is a good way to use lobsters that have died on you, or lobster meat left from a feast when people have been too lazy to tackle the claws.

Ingredients

1 small lobster, about 300-400 g or smaller
250 g small waxy potatoes, su

Fish course
Pescatarian

Method

Cook the lobster as described and remove all the meat, reserving the shells. Chop the meat into smallish pieces and set aside.
To make the sauce: in a large heavy-based saucepan, fry the lobster shells, shallots and garlic in the oil over a medium heat for about 6-7 minutes, until they begin to colour lightly. Add the butter