Sea Bass With A Chive Velouté Sauce

Sea Bass With A Chive Velouté Sauce

Rating
4.50rating out of 5

(1193 reviews from our customers)

Prep Time

45 min

Cuisine

French

Use within

4-5 days

This elegant sea bass dish is served with a velouté, pronounced 'vel-oo-tey' - a classic French sauce which translates to 'velvet' because of its smooth finish. Despite the fancy name, it's actually really easy to make. Served with mini hasselback potatoes and some French-style Tenderstem broccoli and spring onions. Ooh la la c'est magnifique!

Prep Time

45 min

Cuisine

French

Use within

4-5 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Sea Bass fillets
2 sea bass fillets †
Vegetable-stock-cube
1/2 vegetable stock cube †
fresh-chives
5g fresh chives
Spring-onion
3 spring onions
Cornish clotted cream
40g Cornish clotted cream †
Shaoxing wine (3.18)
1 tbsp Shaoxing wine †
Waxy-Potatoes
300g waxy potatoes
Tenderstem broccoli
80g Tenderstem broccoli
You Will Need
Tin foil, butter, flour, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 2 x 85g sea bass fillets<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 5g chives
  • 1 spring onion
  • 40g Cornish clotted cream<span class="strong">†</span>
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • 300g waxy potatoes
  • 80g Tenderstem broccoli
Typical Values per 100g per serving
Energy 527 kJ
126 kcal
1707 kJ
407 kcal
Fat
of which saturates
6.9 g
3.3 g
22.4 g
10.6 g
Carbohydrate
of which sugars
9.2 g
1.8 g
29.8 g
5.8 g
Fibre 0.9 g 3 g
Protein 6.8 g 22 g
Salt 0.73 g 2.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
2 x 85g sea bass fillets
sea bass (fish)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
5g chives
1 spring onion
40g Cornish clotted cream
pasteurised cow's milk
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
300g waxy potatoes
80g Tenderstem broccoli
Allergens
  • Allergens highlighted by † (fish, celery, milk, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sea Bass With A Chive Velouté Sauce

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Cut narrow slices (about the width of a pound coin) into the skin of the waxy potatoes, making sure not to cut all the way down to the base - these are your hasselback potatoes

Tip: rest the potatoes on to a wooden spoon when cutting, it will prevent you from cutting all the way through the potato!

 

2 Sea Bass With A Chive Velouté Sauce

Boil a kettle

Add the hasselback potatoes to an oven tray (use tin foil to avoid mess!), drizzle each with olive oil and season with salt and pepper

Place in the oven for 30-35 min or until they're tender and starting to crisp

3 Sea Bass With A Chive Velouté Sauce

Meanwhile, dissolve 1/2 [1] vegetable stock cube in 200ml [400ml] boiled water in a measuring jug

Add 15g [30g] butter to a pot over a medium heat

Once melted, add 15g [30g] flour and stir for 2-3 min until a sandy coloured paste is formed - this is your roux

4 Sea Bass With A Chive Velouté Sauce

Add the Shaoxing wine to the roux and cook for 30 sec

Stir the vegetable stock gradually into the roux 

Whisk constantly for 5 min or until a smooth, thick sauce remains

Add the clotted cream, season with pepper and remove from the heat - this is your velouté sauce

 

 

5 Sea Bass With A Chive Velouté Sauce

Trim, then chop each spring onions in half 

Chop the chives finely

6 Sea Bass With A Chive Velouté Sauce

Heat a large, wide-based pan with a drizzle of olive oil over a medium-high heat

Once hot, add the spring onions and Tenderstem broccoli with a generous pinch of salt

Cook for 5 min or until the spring onions are starting to caramelise, then transfer the vegetables to a sheet of tin foil & wrap to seal the package

Put the foil package in the oven until serving 

7 Sea Bass With A Chive Velouté Sauce

Return the same pan to a medium-high heat with a drizzle of olive oil

Pat the sea bass dry and season the skin generously with salt

Once the pan is hot, place the sea bass, skin-side down, and cook for 4 min, then flip the sea bass and cook for a further 1 min

Tip: try not to move the fish around the pan, as this will prevent it from crisping up

8

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Return the velouté sauce to a medium heat for 1 min to warm through and stir in the chopped chives

Serve the sea bass with the hasselback potatoes, vegetables and velouté sauce 

Enjoy!

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