Ingredients

• 4 x 175g/6oz portions sea bass
• salt and freshly ground black pepper
• 8 large dark green spinach or lettuce leaves
• blanched for 30 seconds in a pan of boiling water and refreshed in ice water
• drained
• 25g/1oz clarified butter
• 2 leeks
• white part only
• finely sliced and deep-fried until crisp
• 300g/10oz young leeks
• greenest part removed
• 40g/1½ oz butter
• 250ml/9fl oz chicken stock or vegetable stock
• 1 small pinch saffron strands
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 1 tbsp chopped dill

Directions

• For the sea bass
• remove the skin and season the fish with salt and freshly ground black pepper.
• Wrap each sea bass portion in two of the blanched spinach or lettuce leaves; then wrap each parcel in heat-proof cling film.
• Half-fill a steamer with water.
• Bring to the boil; then lower the heat so that the water barely trembles.
• Place the steaming rack on top of the steamer
• arrange the sea bass parcels inside
• cover and steam for 8-10 minutes
• or until cooked through. To test whether the fish is done
• insert a trussing needle or knife tip into the centre for 10 seconds; it should penetrate easily and feel hot when you remove it and place it on your inner arm. Keep the fish warm.
• For the leek coulis
• halve the leeks lengthways
• wash thoroughly in cold water and slice finely.
• Blanch the leeks in a pan of boiling water for two minutes
• then refresh in a bowl of cold water and drain well
• pressing the leeks to dry them.
• Melt the butter in a saucepan
• add the leeks and fry them over a low heat for 10 minutes
• or until softened.
• Add the stock
• then the saffron
• and cook over a medium heat for 10 minutes. Add the cream and simmer for five minutes.
• Cool the mixture slightly
• then tip into a blender or food processor and blend for one minute. Strain through a metal sieve and season with salt and freshly ground black pepper.
• Keep the coulis warm if it is to be served soon
• otherwise reheat gently just before serving. Stir in the dill at the very last moment.
• To serve
• carefully peel the cling film off the fish parcels. Place one on each of four plates and brush with clarified butter.
• Pile some of the deep-fried leek on top of each parcel and pour the leek coulis around the edge. Serve at once.