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Poached Whole Sea Bass

2 tbsp salt
3.4 litre/6 pint water
1 x 1.5kg/3lb sea bass, cleaned
For the dill and potato salad
750g/1½lb waxy new potatotes, such as jersey royals, charlotte or pink fir apple, scraped and cut into matchsticks 5mm/¼in thick
75g/3oz mustard mayonnaise
1 shallot, finely chopped
2 tbsp chopped dill
salt and freshly ground black pepper

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Put the salt and water into a fish kettle and bring to the boil. Slip in the fish, allow the water to bubble, then take the kettle off the heat, cover and leave for 15 minutes.
Meanwhile, cook the potatoes in a pan of boiling salted water for 3-4 minutes, until just tender. Drain and leave to cool.
Lift the fish out of the water on to a serving dish and leave to cool.
Mix the mayonnaise with the shallot, dill and some salt and pepper, then gently fold in the potatoes. Spoon into a shallow serving bowl.
Place the herb sprigs in another bowl and toss with the olive oil and a little seasoning.
Take the sea bass to the table together with the two bowls of salad. To serve the fish, run a knife lengthways down the centre between the two fillets and gently ease the flesh away from the bones. Once you can get a palette knife under the fillets, lift them off onto two plates. Then turn the fish over and repeat on the other side.

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Bob2 May 2009

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