with Chef Phạm Hoàng Hiệp from Pullman Hanoi Hotel

Chef Phạm Hoàng Hiệp

Pan-Fried Sea Bass

Ingredients: serves 1

- 350g sea bass

- 120g potato

- 20g cauliflower

- 20g broccoli

- 10g carrot

- 1 baby corn

- 70g whipping cream

- 10ml white wine

- Saffron

- Rosemary

- Salt and pepper for seasoning

Pan-Fried Sea Bass

Instructions:

• Sea bass: Take the bones off the sea bass fillet. Sprinkle a little salt and pepper on both sides of the sea bass and pan fry 2 sides of the fish in a non-stick frying pan when the oil is very hot. Heat the oven to 170 degrees Celsius and bake the sea bass, skin-side down, for 9-12 minutes.
• Potatoes: Boil the potatoes in boiling water until cooked and then mash them with butter, salt and pepper.
• Vegetables: Blanch the vegetables in boiling water with a pinch of salt then put them in cold water.
• Creamy sauce: Boil the white wine, add whipping cream, salt and saffron into the sauce until cooked. Season to taste.

To serve:

• On a plate, shape the mashed potato in your favourite shape and place in the middle. Create a dash with the carrot/green bean puree. Place the vegetables around the mashed potato and then place the pan-fried sea bass on top of it. Put the creamy sauce in a small bowl and put it next to the fish. Finally, add a green touch with the rosemary.

You can enjoy the dish and other culinary creations by Chef Hoàng Hiệp at La Cheminée Restaurant - Pullman Hanoi Hotel, 40 Cát Linh Street (Entrance 61 Giảng Võ Street), Đống Đa District, Hà Nội. Tel: (024) 3733 0688.