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Ingredients:
4 sea bass fillets, skin on, about 175g each
2 heads of broccoli, cut into florets
300ml fish Velouté (see below)
handful of sorrel leaves, chopped

150g salsify
Olive oil
Sea salt and freshly ground black pepper

Fish veloute (makes about 500ml)
Heat a knob of butter in a wide saucepan.  Stir in 3 chopped shallots and sauté gently for about 10 minutes until soft but not  coloured.  Pour in 200ml dry white wine and 200ml dry vermouth and boil until reduced by half.  Then add 400ml stock (fish, vegetable or chicken), return to the boil and reduce by half.  Stir in 300ml double cream and simmer gently until the sauce is the consistency of pouring cream. Season to taste with salt and pepper and strain the sauce through a fine sieve.

Main Method:
Heat a little olive oil in a large frying pan until hot. Season the fish fillets and place them in the pan, skin side down. Fry, without moving, for 2–3 minutes until the skin is crisp and the fish is cooked two thirds of the way through. Turn the fillets and cook the other side for about 30 seconds.

While the fish is cooking, blanch the broccoli in boiling, salted water for 2– 2 ½ minutes, then drain well. Drizzle with a little olive oil and season with salt and pepper. Keep warm.

Meanwhile wash and peel the salsify, cut into approximate 2 inch batons and par boil in salted boiling water until tender.  Remove and pat dry.

Transfer the fish to a warm plate and lightly cover with a piece of foil. Pour the fish velouté into the pan and scrape up the sediment with a wooden spoon to deglaze the pan. Simmer for a few minutes, then add half of the chopped sorrel and take off the heat.

Heat some butter and olive oil in a pan, add the salsify batons and toss until browned.

Divide the broccoli among warm serving plates and lay the sea bass fillets on top. Pour the sauce around the plate and garnish with the salsify.  Serve immediately.