Page: Skip to Content (Press Enter) Skip to Footer (Press Enter)
Nobilo Family

ROAST SEA BASS

PAIRS WELL WITH NOBILO ICON PINOT NOIR


This white flesh fish matches perfectly with a rich buttery red wine sauce. It is made with the Nobilo Icon Marlborough Pinot Noir, with the sautèed mushrooms complimenting the appealing characteristics of this wine.


DESCRIPTION

Nobilo Icon Pinot Noir with Roast Sea Bass fillet, Horseradish gratin, Thyme crushed peas, Pinot Noir & mushroom 'beurre rouge'.

FISH

2 tbsps clarified butter

Sea salt

6 x 160gr pieces of Sea Bass fillets

12 large spinach leaves


HORSERADISH GRATIN

150ml cream

150ml milk

1 Tbsp grated fresh horseradish or 1 tbsp horseradish paste

1 clove crushed garlic

500gr peeled potatoes


THYME CRUSHED PEAS

1 finely sliced shallot

2 tsp freshly picked, sliced thyme leaves

3 Tbsp butter

2 cups baby sweet peas

Sea salt

75ml cream


PINOT NOIR & MUSHROOM 'BEURRE ROUGE'

1 finely sliced shallot

1 tsp olive oil

½ cup Nobilo Icon Pinot Noir

2 tsp cream

½ cup diced cold butter

Salt & pepper to taste

1 cup sliced button mushrooms - seasoned then pan seared until golden in fresh butter.

FISH

Heat a fry pan until very hot.


Season the Sea Bass with salt then cook until golden.


Flip over and continue to cook until just done.


Quickly steam the spinach leaves, toss in olive oil and season with sea salt.


HORSERADISH GRATIN

Bring the cream, milk and garlic to the boil.


Using a mandolin slicer, cut the potatoes into very thin slices.


Layer the potatoes into a small dish and sprinkle a little salt between each layer.


Pour the cream mix over the potatoes.


Cook in the oven at 300 degrees F for 1 hour.


To cut a triangle make the gratin a day in advance.


THYME CRUSHED PEAS

On a low heat, cook the shallot and thyme in butter until soft.


Add the peas and season with sea salt.


Add the cream, bring to the boil then remove from the heat.


Puree in a food processor.


ICON PINOT NOIR & MUSHROOM 'BEURRE ROUGE'

Gently fry the shallot in oil then add the wine and reduce until syrupy.


Add the cream, then on a low heat start to whisk in the butter a few small pieces at a time.


Strain through a fine sieve and keep warm until serving time.


TO SERVE

To serve place a piece of horseradish gratin on each plate.


Spoon a scoop of crushed peas in a circle, then wilted spinach on top, then the Sea Bass.


Arrange the mushrooms around the plate then drizzle the sauce lightly around.

SEARED SCALLOPS WITH CITRUS VINAIGRETTE

ROASTED RED PEPPER AND ARUGULA SANDWICHES

Citrus Caprese

CITRUS CAPRESE SALAD WITH HONEY VINAIGRETTE

Back to top