This beautiful Sea Bass & Caviar Cream recipe comes courtesy of Michelin Starred chef and all-round cheeky Brummie Glyn Purnell, taken from his book Cracking Yolks & Pig Tales, published by Kyle Books, Priced at: £19.99, with photography by Laura Edwards.
“This recipe title is me being romantic: the apple falls from heaven and the potato is brought up from the earth. But f*** romance – they just work. The sharp apples on the buttery potato are a great marriage, and with the fresh bass and luxury caviar it’s a living dream.” – Glyn Purnell
Cook the diced potatoes in a large saucepan of boiling salted water for about 10 minutes until soft but not mushy, then drain well.
In a separate large saucepan, melt a knob of the butter and sweat the apple over a gentle heat until soft. Add the sage, potatoes and another 50g of the butter and beat together.
Grease four 7cm ring moulds about 3cm deep with some of the remaining butter. Heat a little vegetable oil in a large frying pan. When hot, place the moulds in the pan and spoon the potato mixture inside, pushing it down inside the moulds so that it is level. Fry on each side for about 3 minutes until golden brown. Keep warm.
Pour the white wine into a saucepan and simmer over a medium heat until reduced by half. Add the cream and continue to reduce until the mixture coats the back of a spoon.
Leave the cream mixture to cool slightly, then add the caviar and stir well.
(Ensure that the cream mixture isn’t too hot, otherwise it will cook the caviar and make it hard.) Season to taste with a squeeze of lemon and salt. Keep warm.
Dust the sea bass fillets lightly with the flour. Heat an ovenproof frying pan until hot, add a little vegetable oil and cook the sea bass fillets, skin side down, for 3–4 minutes until the skin is crisp and golden brown.
Transfer the pan to the oven and cook for a further 2 minutes. Remove from the oven and turn the fillets over. Add the remaining knob of butter and baste the fish with the juices. Season to taste with salt. Spoon the cream onto serving plates and then place the ‘heaven and earth’ from the ring moulds next to the cream. Place the sea bass fillets on top.