This week our Teen Chefs we will be making – Pan Fried Sea Bass with Sauce Vierge
Served with bay-scented smashed roast potatoes & garlicky buttered spinach

The name ‘bass’ is used for a handful of species, from the familiar European sea bass to the freshwater stripped sea bass with many more varieties in existence, all of which make for great eating.

Sea bass was one of the first sea fish to be farmed extensively in Europe and now rivals other farmed species such as salmon. Wild sea bass however is protected and therefore fishing restricted.

What to look for

Choose the freshest you can seek out bass with clear eyes, intact fins and bright red gills, firm to the touch and free of an fishy smell. Sea bass is a round fish, its flesh is firm and meaty and sweat. Larger fish have a stronger flavour and are more expensive per kg.

How to prepare

All ‘bass’ have sharp spiny fins and thick scales which must be removed before gutting and filleting. There are numerous ways seabass can be cooked.
Pan fried; with a light coating as in our recipe will help protect delicate fillets. The skin can be removed but chefs usually leave it on – it’s a great source of nutrients and takes on a lovely colour and texture once it meets a hot pan of oil. It can be baked or ‘en papillote’ a classic French way of cooking in a paper bag with lots of aromatics, this method protects the fish and keeps it moist.Steamed, poached are other methods. Or as a ceviche, where typically raw fish is cured in citrus juices, such as lemon or lime. Or an Escabeche a Spanish tradition which sees the fish marinated and cooked long and slow in in an acidic mixture.
These are just some to name but a few. Cook fish just long enough to set the protein and turn the flesh opaque, if overcooked it will be dry.

Sea bass is very versatile and pairs well with assertive ingredients found in sauce vierge which draws out the true brilliance of its sweet, textured flesh and gleaming, silvery skin; regarded as a delicacy by many.

This week we will be using the following skills: Blanching, deseeding, peeling, measuring, mixing, crushing, roasting, simmering, warming, dicing, slicing, chopping and juicing, zesting, melting pan frying.

See you Saturday Teen Chefs.