Sea Bass Au Pistou Recipe - Great British Chefs

Main
medium
4
1 hour 15 minutes

PT1H15M

This beautiful sea bass recipe from the Galvin brothers is a summer recipe through and through. Pistou itself is a French form of pesto, in this case served stirred into a soup made from summer vegetables.

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Ingredients

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Sea bass

4 sea bass fillets, 160g per portion
olive oil
salt

For the soup

1 onion, finely diced
250g of French beans, cut on the angle into 1.5cm batons
250g of fresh broad beans
100g of fresh peas
4 carrots, 1cm dice
2 courgettes
100g of Charlotte potatoes, 1cm dice
1.5l mineral water
50g of orzo
2 tomatoes, blanched, skinned, deseeded and cut into 1cm dice
150ml of extra virgin olive oil

For the pistou

4 garlic cloves, peeled
1 bunch of basil, roughly chopped
1 tsp toasted pine nuts
125ml of extra virgin olive oil
salt

To serve

50g of Gruyère, finely grated

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Pestle and mortar

Begin by making the pistou. Using a pestle and mortar, purée the garlic, then add the pine nuts and basil leaves and continue pounding to make a paste. Add the oil gradually, combining thoroughly to form a sauce, then season to taste and store in the fridge until required

4 garlic cloves, peeled
1 bunch of basil
1 tsp toasted pine nuts
125ml of extra virgin olive oil
salt

For the soup, heat the olive oil in a heavy-based pan and add the diced onion, cooking until soft. Add the other vegetables to the pan and season, then place a lid on the pan and sweat the vegetables for 3 minutes until soft and tender

150ml of extra virgin olive oil
1 onion, finely diced
250g of French beans, cut on the angle into 1.5cm batons
250g of fresh broad beans
100g of fresh peas
4 carrots, 1cm dice
2 courgettes
100g of Charlotte potatoes, 1cm dice

Add the water to the pan, bring to the boil, then reduce to a simmer and leave to cook for 8 minutes. Add the orzo to the pan and cook for a further 4 minutes, or until cooked

1.5l mineral water
50g of orzo

Meanwhile, heat 2 non-stick pans with a little olive oil and season the sea bass with salt - it’s best to use 2 pans to prevent overcrowding. Place the fish skin-side down into the hot pans and cook, turning after 5 minutes. Cook the fish on the other side for a further 2 minutes

4 sea bass fillets, 160g per portion
olive oil
salt

Remove the soup from the heat and add the diced tomatoes to the pan, along with the pistou. Stir to thoroughly to combine, check the seasoning, and divide between 4 bowls

2 tomatoes, blanched, skinned, deseeded and cut into 1cm dice

To serve, sprinkle the soup with the grated Gruyère and top with the cooked fish. Finish with a pinch of salt and a dash of olive oil

50g of Gruyère, finely grated
olive oil
salt

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Galvin brothers

Chris and Jeff Galvin have spearheaded the revival of high quality French bistro cuisine in the UK, offering affordable luxury, family hospitality and ingredient-led, seasonal menus across their restaurant empire.