CHARGRILLED FILLET OF STONE BASS

This dish from Rick’s Fruits of the Sea book is one of the new dishes featuring on our à la carte menu in Sandbanks this month.

Rick originally cooked this dish for a friend of his called Henry Gilbey, one of the most enthusiastic fisherman he had ever met. Henry’s whole life was geared towards fishing, yet he didn’t like fish. Rick says ” This is the dish I chose for him because it works so well together and all the flavours are pretty irresistible. A simple fillet of bass is cooked on a cast-iron ribbed pan to give that flavour, then served with a warm vinaigrette made with a good fish stock reduction, dry vermouth and vanilla. Maybe Henry was just being polite, but he did say it was very good.”

Recipe © Rick Stein’s Fruits of the Sea, BBC Books, 1997

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