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Ingredients

• 500 g puff pastry, rolled out to a 30 x 30cm square, 1cm thick and rested for 30 minutes
• 1 sea bass, from a 3-4 kg fish, scaled and pin-boned
• 10 spinach leaves, blanched and patted dry
• 2 tbsp dill mustard,

• 100 g saffron rice, cooked
• 1 pinches black pepper
• 1 eggs, beaten

• 1 knob of butter
• 2 shallots, finely sliced
• 375 ml white wine
• 1 sprig thyme
• 1 bay leaves
• 250 ml fish stock
• 250 ml whipping cream
• 1 pinches black pepper
• 6 rock oysters, shelled, juice reserved from the opened raw oysters

• 10 asparagus
• 1 knob of butter

Description

Create The Ultimate Tete-a-tete Meal With Richard Phillips' Sophisticated Sea Bass Recipe, Complete With A Stylish, Frothy Oyster Sauce

UK TV