Our hand crafted Dry Vermouth is one of the newest members of the Bramley & Gage family and is a delicious new take on an old favourite. We make it with wormwood and 12 carefully selected botanicals, fruits and spices infused in a dry wine to give it a distinctive, aromatic flavour.
Perfect when paired with 6 O’clock Gin for a super smooth martini but why not try something a little different with our ultimate sea bass dish. Quick and easy the Vermouth adds an aromatic herbal note which combines wonderfully with the fish.
Pan Seared Sea Bass with Pesto and Vermouth Sauce.
Served with sautéed baby new potatoes, tender stem broccoli.
- 50ml B&G Dry Vermouth
- 2 fillets of sea bass
- 2 tablespoons green pesto
- 150g tender stem broccoli
- 300g baby new potatoes
- 4 tablespoons olive oil
- salt and pepper
- fresh lemon
Pre heat your oven to 170c/ gas mark 3
Place a non-stick sauté pan onto the heat and add a few drops of olive oil to the pan. Brush the sea bass lightly with oil and place the fillets in the pan skin-side down and slowly allow the skin to crisp up and turn golden brown.
Start steaming your Broccoli this should take about 7-8 minutes.
Once the fish is done pour 50ml of Bramley & Gage Dry Vermouth over the fish and pan and then immediately reduce the heat and remove the fillets from the pan and place in the oven for 4 minutes.
Place two tablespoons of green pesto into the sauté pan with the vermouth and gently heat.
Sautéed Baby New Potatoes
Heat a skillet or heavy based non stick pan over a medium heat and add 2 tablespoons of olive oil. Cut your baby new potatoes in half and arrange flat side down in the pan and cook for 5-6 minutes until brown.
Flip on their sides and cook for a further 2 minutes before flipping them on their other side and cooking for a final 2 minutes with a crack of back pepper and good pinch of salt.
Plate up pouring the pesto and vermouth over the fish and serving with a lemon wedge. A glass of Vermouth on the side will go down a treat too.