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Eat The Seasons - July Recipe of the Month

Eat the seasons - July

It is the time of year to enjoy a taste of the ocean, with delicious sea bass at its best during the summer months, combined with the rich flavours of smoked bacon, red wine and a hint of spice from the red chicory; this delightfully seasonal and flavoursome dish is perfect for any summer ocassion.

 

Escalope of wild sea bass with sautéd smoked bacon, red chicory, runner beans and red wine sauce

Ingredients

Sea bass

  • 1/2 lemon, juiced

  • salt

  • 1 knob of butter

  • 4 sea bass fillets

Sweet shallots and runner beans

  • 1 tbsp of sugar

  • 2 banana shallots, thinly sliced into rings, keeping the trimmings

  • salt

  • 4 runner beans, trimmed and sliced lengthways

Celeriac purée

  • 85ml of double cream

  • salt

  • 1 small head of celeriac, diced

Red wine sauce

  • 1/2 bulb of garlic

  • 1/2 bunch of rosemary

  • 185ml of red wine

  • 1/2 leek, finely sliced

  • 2 star anise

  • 185ml of dark chicken stock

  • 50g of fish trimmings

To plate

  • 100g of smoked bacon, boiled and diced

  • 50g of butter

  • 2 red chicory, broken into leaves

Method

  1. To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender
  2. Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm
  3. To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side
  4. Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt
  5. Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain
  6. For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes
  7. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside
  8. In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot
  9. Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish
  10. Pour some of the sauce around and serve a little extra at the table

 

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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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