RECI PES
INGREDIENTS • 100g fresh coco de paimpol beans (or black-eyed peas) • 2 tsp olive oil, plus extra for sprinkling • 4 x 150g wild sea bass fillets, skin on and pin-boned • Salt and pepper • 100g smoked streaky bacon, diced • One knob unsalted butter
BUTTER SAUCE • 200g unsalted butter, chilled and diced • 60g shallots, finely sliced • 50ml white wine • 50ml white wine vinegar
STEP-BY-STEP GUIDE 1. Heat a little of the diced butter in a non-stick pan over medium heat. When it melts, add the shallots and cook for 2–3 minutes, until softened but not coloured. Add the white wine and wine vinegar and bring to the boil. Continue boiling until most of the liquid has evaporated and the shallots are plump with liquid. 2. Remove from the heat and gradually whisk in the chilled butter, one dice at a time, until it is all incorporated into the mixture and the sauce is thick and glossy — season to taste. 3. Boil the coco de paimpol beans in a saucepan for 15 minutes. Remove the pan from the heat, drain the beans, then cover with cold water and set aside until cool. Drain and rinse the beans. 4. Heat the oil in a non-stick frying pan over medium heat and fry the sea bass, skin side down, until golden brown. 5. Place the fish, skin side up, on a lightly oiled baking tray with a little olive oil and season with salt and pepper. Roast, uncovered, in a preheated oven at 180°C for ten minutes, until the skin is crisp and the flesh is white. 6. Cook the bacon in a non-stick pan over medium heat, occasionally stirring, until it is crisp and brown around the edges with most of the fat rendered. Transfer the bacon to a plate lined with kitchen paper, and wipe out the pan. 7. Add the knob of butter to the pan, lower the heat, and when it melts, add the coco de paimpol beans. Stir until they are shiny and golden, then turn up the heat and add the bacon. Toss gently together for one minute. 8. To serve, place the sea bass fillets on four warmed serving plates. Pour the butter sauce around the fish and garnish with the coco de paimpol beans and bacon.
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