Serves: 2 - Time:
This is really all about the mash-a delicious concoction of potatoes, cream cheese, butter and brown crabmeat. Not rich at all -not a bit. You could serve this with any white fish or even serve it as the star of the show with perhaps a poached egg.
- 400g floury potatoes such as Maris Piper, peeled and halved or quartered if large
- 45g butter
- 75g cream cheese
- 400g brown crabmeat
- 2 tablespoons milk
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- A few shakes of Tabasco sauce
- 1 tablespoon extra-virgin olive oil
- 4 sea bass fillets, scaled and de-boned
- 2 tablespoons fresh chives, finely chopped
- Put the potatoes into a saucepan filled with salted water. Bring to the boil and cook for about 20 minutes until cooked through. Drain well and pass the potatoes through a potato ricer or mash until smooth.
- Beat in 30g butter, the cream cheese, crabmeat, sour cream, mustard, milk and Tabasco. Season with salt and white pepper. Keep warm in a low oven while you cook the fish.
- Heat the olive oil and remaining 15g butter in a frying pan and cook the sea bass fillets, flesh-side down, over a high heat for 1-2 minutes. Turn the fillets over press down with a spatula to flatten the fish which will curl up at the sides. Cook for 1-2 minutes until the fish is just cooked through and season with salt and black pepper. Scatter over the chives.
- To serve, put a couple of generous tablespoons of crab mash onto each dinner plate. Arrange two fillets on top and drizzle over any butter from the frying pan. Serve immediately.