Ingredients

• 55g/2oz butter
• ½ onion
• peeled
• chopped
• 6 baby chestnut mushrooms
• salt and freshly ground black pepper
• 200ml/7fl oz fish stock
• 1 sea bass fillet
• skin removed
• 50ml/2fl oz double cream
• 1 tbsp chopped fresh chives
• 25g/1oz butter
• 5 baby leeks
• blanched for 6 minutes in boiling water
• drained
• salt and freshly ground black pepper

Directions

• For the sea bass
• melt the butter in a sauté pan over a medium heat. Add the chopped onion and sauté for 4-5 minutes
• or until softened.
• Add the mushrooms to the pan and cook for another 2-3 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• Pour in the stock
• bring to the boil
• then reduce the heat until the mixture is simmering. Place the sea bass into the mixture
• cover the pan with a lid and poach for 6-8 minutes
• or until the sea bass is cooked through and opaque. Remove the sea bass from the pan and set aside to rest on a serving plate.
• Pour the cream into the poaching liquid
• return to the boil and cook for 3-4 minutes
• or until the volume of the liquid has reduced. Season
• to taste
• with salt and freshly ground black pepper
• then stir in half of the chopped chives.
• Meanwhile
• for the leeks
• melt the butter in a frying pan over a medium heat. Add the blanched leeks and fry for 2-3 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pour the cream sauce over the fish
• spoon the leeks alongside and sprinkle with the remaining chopped chives.