There’s great debate among many chefs & cooks regarding the origins of our fish and seafood. The farming of certain species such as sea bass and salmon has dramatically brought down the price, making it affordable and readily available all year round. In a recent television programme a very famous celebrity chef is seen to slate a restaurant regarding this issue, I admit there is a big difference between wild salmon and sea bass and its farmed counterpart… however not all can afford its substantially premium prices! The smaller farmed bass are ideal for this dish.

Fresh tarragon gives a very delicate and subtle aniseed flavour - but be warned dried tarragon can give a very potent flavour and may spoil the dish if used, I know this full well from experience!
My old favourite of Gratin Dauphinoise potatoes and a bowl of braised fennel provide the perfect accompaniment for this excellent winter warmer!

Serves 4
4 x Small sea bass filleted around 300g
180g Salmon fillet pin bones removed
1 Small egg white
175ml Double cream
50g Pink shrimps
1 tbls Chopped fresh tarragon
Pinch salt & white pepper
The Sauce
The sea bass heads & bones
1 onion sliced
1 stick of celery – roughly chopped
1 carrot – roughly chopped
1 litre Cold water
1 Large glass of dry white wine
Bouquet garni (Small bunch of herbs)
Juice of half a lemon
2 tbls Finely chopped tarragon
125ml Double cream
25g Butter
The Dauphinoise Potatoes
750g Potatoes
2 Cloves garlic crushed
15g Butter
1 Small onion thinly sliced
425ml single cream
1 egg
25g Grated Parmesan cheese
Salt & freshly milled black pepper