michel roux jr

Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr

Roast fillet of sea bass with parsnip purée & caramelised garlic

sea bass,

olive oil

shallots, sliced

button mushroom, sliced

½ tbsp white wine vinegar

veal stock

butter

shallots

garlic

parsnips

milk

½ parsnip

oilfor deep-frying

For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.

For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don&rsquo;t stick. Can be made in the morning and reheated.

For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.

Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.

To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.

Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

Michel Roux Jr&#8217;s Lyonnais potato cake is made with slowly cooked onions and potatoes baked with crème fraîche and a sprinkling of nutmeg. The side dish recipe can be made ahead of serving. We had five minutes with Michel Roux Jr too, see what he had to say.

Michel Roux Jr&#8217;s Lyonnais potato cake

potatoes

onions,

vegetable oil

egg,

tbsp full fat crème fraîche

Good grating nutmeg

thyme (optional)

Heat the oven to 200°C/fan180°C/gas 6. Bake the potatoes in their skins for 1½ hours or until soft, leave to cool, then spoon out the flesh into a bowl (see tips). Turn the oven down to 180°C/fan160°C/gas 4.

Meanwhile, put the sliced onions and the oil in a large saucepan over a low heat and fry for 45 minutes, stirring often, until golden.

Grease a non-stick, loose-bottomed round sandwich tin (about 20cm across) with the butter and line with baking paper. Gently mix the beaten egg and crème fraîche into the potato, then gently mix in the onions and season with salt, pepper and a good grating of nutmeg.

Tip the mix into the tin and bake for 45 minutes or until golden.Remove and leave to cool for 5 minutes before turning out. (You may need to run a blunt knife around the edge to release it.) Top with fresh thyme leaves to serve, if you like. http://www.le-gavroche.co.uk/merchandise.html >Click here to buy Michel Roux Jr’s full range of cookbooks.

This homemade filo pastry recipe takes only 5 steps to make. Celebrity chef Michel Roux shows you how to easy it is to make filo pastry from scratch. 

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Roast fillet of sea bass with parsn...

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Michel Roux&#8217;s filo pastry

The most viewed michel roux jr recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Michel Roux Jr’s Lyonnais pot...

Michel Roux’s filo pastry