Name: Roast Sea Bass and Potatoes with a Shrimp Cream
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 1.5 kg (3 lb 5 oz) whole sea bass; 25 g (1 oz) melted butter; coarse sea salt and pepper; 150 ml (5 fl oz) chicken stock; 150 ml (5 fl oz) (double) cream; 1 heaped tablespoon finely chopped shallots or onion; 4 baking potatoes; 100 ml (3½ fl oz) olive oil; 100 g (4 oz) cooked and peeled shrimps or small prawns; 1 teaspoon chopped tarragon; a squeeze of lemon; 1 glass of white wine

Gary Rhodes

Roast Sea Bass and Potatoes with a Shrimp Cream

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

Ingredients

4 baking potatoes
100 ml (3½ fl oz) olive oil
coarse se

Europe
United Kingdom
Dinner
England
Gluten-free

Method

Preheat the oven to 220°C/425°F/gas 7. Cut each of the potatoes lengthways into three slices and mix with the olive oil in a bowl. Arrange the slices in a large roasting tray. Sprinkle with sea salt and pepper and

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method