Sea bass cooked in burnt butter recipe
 This sea bass dish is cooked in burnt butter and served with crispy thin potatoes, hispi cabbage and samphire. vegetable oil, for deep-frying2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs350g/12oz salted butter 2 x 150g/5½oz sea bass fillets1 garlic clove, chopped ½ banana shallot, chopped100ml/3½fl oz white wine 50ml/2fl oz double cream2 tbsp olive oil¼ hispi cabbage, chopped50g/1¾oz samphire½ bunch fresh dill, choppedsalt and freshly ground black pepper vegetable oil, for deep-frying 2 starchy potatoes, such as Maris Piper or King Edward, peeled, sliced thinly on a mandolin and cut into 1–2cm/½–¾in discs 350g/12oz salted butter 2 x 150g/5½oz sea bass fillets 1 garlic clove, chopped ½ banana shallot, chopped 100ml/3½fl oz white wine 50ml/2fl oz double cream 2 tbsp olive oil ¼ hispi cabbage, chopped 50g/1¾oz samphire ½ bunch fresh dill, chopped salt and freshly ground black pepper Method Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves.Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat a deep fat fryer to 180C. Fry the potato discs in the deep fat fryer until light golden brown and crispy. Transfer to kitchen paper to drain. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves. Preheat the oven to 200C/180C Fan/Gas 6. Burn the butter in a cast iron frying pan; this will take around 3 minutes to reach a dark brown colour (not black). Season the sea bass with salt and pepper and add to the butter in the pan, briefly basting the fish. Transfer the pan to the oven for 5 minutes. Carefully remove from the oven using oven gloves. Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Transfer some of the burnt butter from the frying pan into a separate saucepan. Place over a medium heat, add the garlic and shallot and sweat for 2–3 minutes. Pour in the wine and cream and cook for a minute, then pass the sauce through a fine sieve. Keep warm until ready to use. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Heat the olive oil in a saucepan and sweat the cabbage and samphire until wilted and cooked. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side. Serve the fish with the crispy potatoes, cabbage and samphire on top and garnish with the dill. Serve the sauce on the side.