Sunday Papers And Pan-Fried Sea Bass




Katherine Kelly



The beautiful and talented Katherine Kelly was on the cover of today's Fabulous Magazine where she talked love, life and Corrie's Becky.




I also came across this great recipe by chef and TV presenter Gizzi Erskine...

Pan-Fried Sea Bass With Leek,Potato and Saffron Broth

Serves 4

Ingredients

1 tablespoon olive oil

1 medium onion, sliced

2 cloves garlic, sliced

3 leeks, sliced into 5mm pieces

300g potatoes, cut into bite-sized pieces

100ml white wine

500ml chicken or fish stock

Pinch of saffron

2 tablespoons creme fraiche

A squeeze of lemon

1 tablespoon chopped parsley

4x 150g fillets of sea bass

Sea salt and freshly ground pepper 

To make the broth, heat half the olive oil in a casserole pan, then fry the onion over a low heat for 10 minutes until soft and golden. For the last minute add the garlic. Add the leeks, cook for a further minute, then add the potatoes.

Pour in the wine, stock and saffron and leave to bubble for 15 minutes or until the potatoes are cooked through. Stir in the creme fraiche, lemon, and parsley.



Pan-Fried Sea Bass with Leek, Potato and Saffron Broth



Heat the remaining oil in a frying pan, then season the sea bass with salt and pepper. Fry the fish skin-side down for 2-3 minutes until crisp, then turn and fry for 1 minute on the other side. Ladle the broth into bowls and top each with a piece of sea bass.