Name: Sea bass with asparagus and clam vinaigrette
Yield: Serves 4
Ingredients: 2 sea bass (about 550 g each), filleted; sunflower oil; softened unsalted butter; coarse sea salt; salt and freshly ground black pepper; squeeze of lemon juice; 170 g potato, cooked, peeled and cut into tiny dice; 2 tablespoons finely chopped well-drained sun-dried tomatoes packed in oil; 2 teaspoons shredded fresh coriander; extra virgin olive oil; olive oil; 2 garlic cloves, peeled and finely chopped; 1 very small onion, peeled and finely chopped; 1 kg palourde clams (very small ones, with teaspoon-sized shells); 16 asparagus spears, stalks peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

A stiff fish, firm to the feel, is a fresh fish. To test, hold it up by the tail; it should stand straight. In my kitchen, if a fish isn’t fresh, it goes straight back to the fishmonger. I only use line-caught sea bass which have come into shore to feed — when trawlered, the fish bellies are full and this could taint the flesh of the fish before the boat reaches harbour and the fish is sold. In the restaurant we finish this dish with a ring of tomato oil, made by blending our own oven-dried