| Eating In / Sea Bass
(cont)
freshly chopped tarragon and lemon juice and reduce again until it becomes thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter. Season with the salt & pepper.
To assemble the dish place each of the sandwiched fillets, cling film removed, in the centre of four warmed serving plates (you can present the fillets on a bed of the gratin daupinoise potatoes if you so wish).
Pour over the sauce and garnish as desired.
A seasonal bowl of braised fennel, a glass of Ian’s expert proposal and a roaring log fire make for a winter supper delight!
Wrap up, keep warm and most of all…
Enjoy good eating – John Clark
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