Seabass with Sauce Vierge on a bed of wilted spinach

Submitted By:
eclectic_gal


Background Info:
I've recently re-discovered an old recipe book, cuisine gourmande by Michel Guerard. And from that, taken the Sauce Vierge recipe, which I adapted a bit by varying the herbs and adding in some lemon juice. I wanted something to try with the sauce and this worked brilliantly!

No. of Servings:
2 Preparation time:
20min(s) Course:
Main Cooking time:
35min(s) Cooking Instructions:
Chop all the herbs finely (NB you can substitute other soft herbs such as tarragon and chervil if you prefer)
Peel the garlic cloves
Skin and de-seed the tomatoes then dice
Blitz the spices and seasoning for the sauce vierge and set to one side
Warm the olive oil in a bain marie, then add in the lemon juice, spices, garlic herbs and tomato and keep warm for 20-30 minutes to allow the flavours to develop.
Meanwhile, blitz the spices and seasoning for seabass and coat the fish on both side.
Remove the garlic cloves from the sauce vierge and check the seasoning, adjusting as necessary.
Warm the olive oil in the pan till it just starts to smoke, turn the heat to medium and pan fry the fish, skin side down till the skin is crispy. Then turn to finish cooking. This should take no more than 2-3 minutes in total.
In a separate frying pan, warm the remaining olive oil
Wilt the spinach and add a knob of butter
Add the pernod to the seabass pan and allow the mixture to reduce down to around 1/3

Serve the seabass on a bed of wilted spinach with a dressing of sauce vierge