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1. Heat the oven to 190C. Thinly slice the Yukon gold potatoes. Melt part of the unsalted butter and toss the Yukon gold potatoes with the heavy cream, a little salt, and a little black pepper.
6 piece Yukon gold potatoes,
10 tbsp Unsalted butter,
0.8 cup Heavy cream,
1.5 tsp Salt,
0.8 tsp Black pepper
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2. Line a loaf pan or small baking dish with parchment. Layer half of the Yukon gold potatoes tightly and evenly.
3 piece Yukon gold potatoes
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3. Finely chop the shallots, black olives, capers, and garlic. Warm the olive oil in a pan over medium heat, cook the shallots and garlic for 3 to 4 minutes, then stir in the black olives and capers for 1 minute. Spread this mixture evenly over the layered Yukon gold potatoes.
3 piece Shallots,
0.5 cup Black olives,
1 tbsp Capers,
2 clove Garlic,
2 tbsp Olive oil
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4. Top with the remaining Yukon gold potatoes. Pour over any remaining cream mixture and brush with more unsalted butter. Cover tightly with foil and bake for 40 minutes. Uncover and bake for 20 minutes more, until tender and lightly golden. Cool for 10 minutes, then invert and cut into 4 neat rectangles.
3 piece Yukon gold potatoes,
10 tbsp Unsalted butter,
0.8 cup Heavy cream
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5. Season the sea bass fillets with the remaining salt and black pepper. Heat a pan over medium-high heat with the remaining olive oil and sear the sea bass fillets skin-side down for 4 to 5 minutes. Turn and cook 1 to 2 minutes more, until just cooked through. Rest briefly.
4 piece Sea bass fillets,
2 tbsp Olive oil,
1.5 tsp Salt,
0.8 tsp Black pepper
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6. In a small saucepan, simmer the white wine with a little finely chopped shallots for 4 to 5 minutes until reduced by about half. Lower the heat and whisk in the remaining unsalted butter a little at a time to make a glossy sauce. Stir in lemon zest, lemon juice, and the chives.
10 tbsp Unsalted butter,
3 piece Shallots,
0.5 cup White wine,
1 piece Lemon,
2 tbsp Chives
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7. Crisp the cut sides of the potato pavé in a hot pan for 2 minutes per side with a little unsalted butter, if desired. Place one potato pavé on each plate, top with a sea bass fillet, spoon around the sauce, and finish with microgreens.
4 piece Sea bass fillets,
6 piece Yukon gold potatoes,
10 tbsp Unsalted butter,
1 cup Microgreens (garnish)
