The early spring is a great time for eating seafood. Fish and shellfish are in peak condition, and the warmer weather makes us crave something light and simple. Top of the list for the spring must be wild salmon and wild sea bass. These are expensive ingredients, so due care and attention is needed. If you are poaching wild salmon cook at a gentle heat, around 70C, until it is cooked to your liking. Boiling it at 100C will do little to enhance the qualities of this beautiful fish.
Similarly when pan frying wild sea bass the trick is to get a crispy golden skin without drying out the delicate flesh. First score the fillet by cutting 3 shallow slashes through the skin and just into the flesh. This will help to keep the fillet flat during cooking. The next step is to dry the skin. You want the skin to fry in the oil, not stew in its own juices. That means there should be no moisture at all on the skin. Pat it dry with absorbent kitchen paper and then lay it onto a fresh piece of kitchen paper whilst you heat the pan (use a non-stick pan). Get the pan fairly hot then add just enough oil to cover the base. Let it heat then season with fine salt. Turn the heat to medium. Gently lay the fish into the pan, letting it fall away from you (in case any oil splashes out). Press down firmly with a fish slice. Cook undisturbed for 3 minutes until the skin becomes crisp and golden. Don’t touch it, fuss over it, or in any way fiddle with it. Let it form a crust.
Now turn the fish over, turn the heat to low and cook for 2 minutes. Your fish will be crispy and moist.
Seasonal Ingredients