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1
First, the veloute: heat a knob of butter in a wide saucepan.
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2
Stir in the shallots and saute gently for about 10 minutes until soft but not coloured.
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3
Pour in the wine and vermouth and boil until reduced by half.
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4
Then add the stock, return to the boil and reduce by half.
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5
Stir in the cream and simmer gently until the sauce is the consistency of pouring cream.
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6
Season to taste with salt and pepper and strain the sauce through a fine sieve.
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7
To cook the fish, heat a little olive oil in a large frying pan until hot.
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8
Season the fish fillets and place them in the pan, skin side down.
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9
Fry, without moving, for 2-3 minutes until the skin is crisp and the fish is cooked two thirds of the way through.
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10
Turn the fillets and cook the other side for about 30 seconds.
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11
While the fish is cooking, blanch the broccoli in boiling salted water for 2-2 1/2 minutes, then drain well.
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12
Drizzle with a little olive oil and season with salt and pepper.
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13
Keep warm.
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14
Meanwhile, wash and peel the salsify, cut into approximate 5cm batons and par boil in salted boiling water until tender.
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15
Remove and pat dry.
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16
Transfer the fish to a warm plate and lightly cover with a piece of foil.
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17
Pour the fish veloute into the pan and scrape up the sediment with a wooden spoon to deglaze the pan.
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18
Simmer for a few minutes, then add half of the chopped sorrel and take off the heat.
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19
Heat some butter and olive oil in a pan, add the salsify batons and toss until browned.
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20
Divide the broccoli among warm serving plates and lay the sea bass fillets on top.
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21
Pour the sauce around the plate and garnish with the salsify.
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22
Serve immediately.
