Goat Milk

 

 

 

Sea bass with new potatoes cooked in milk and watercress salsa.

 

The recipe requires less than 30 mins preparation time, 10 to 30 minutes cooking time, and Serves 2

 

 

 

Ingredients:

  

• 2 x 150–200g/5½–7oz sea bass fillets
• olive oil, for frying
• knob of butter
• squeeze lemon juice
• salt and freshly ground black pepper

For the watercress salsa

• 100g/3½oz watercress, torn into leaves
• 1 tbsp baby capers
• handful flatleaf parsley leaves
• small bunch dill, roughly chopped
• 6 anchovy fillets, drained
• 1 garlic clove, roughly chopped
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 4–8 tbsp olive oil

For the new potatoes in milk

• 50g/1¾oz unsalted butter, softened
• 1kg/2lb 4oz new potatoes, scrubbed
• 500ml/18fl oz goats milk
• 2 bay leaves
• ½ fennel bulb

 

 

Directions:

 

• Blend the salsa ingredients together in a food processor until roughly chopped, then set aside.

 

• To make the potatoes in milk, spread the butter onto the base of a wide, heavy-bottomed saucepan. Put in the potatoes, season well and cover with the milk. Add the bay leaves and fennel. Cut a circle of baking paper the size of your pan and place it on the milk. Cook over a medium heat for 20 minutes. Remove the paper and turn up the heat until the milk has reduced and the potatoes have slightly caramelized. Set aside to rest.

 

• Meanwhile, to cook the fish, heat a dash of oil in a frying pan over a medium heat. Lightly score the fish skin and season with salt. Fry the fish skin-side down for 3–4 minutes. Turn the fish over and cook flesh-side down for 2 minutes, or until cooked through. Add a knob of butter and a squeeze of lemon.

 

• Divide the fish between two plates, drizzle with the salsa and serve with the potatoes.

 

 

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