Accrington Observer - - LEISURE - AN­DREW NUT­TER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter PAN SEARED SEA BASS WITH A SMOKED HAD­DOCK, LAN­CASHIRE CHEESE AND SPRING ONION FISHCAKE

Serves 4 A great way to use up any fish trim­mings you may have in the fish cake. En­joy on its own as a light lunch, or serve with the sea bass for some­thing more sub­stan­tial. In­gre­di­ents:

Two Maris Piper pota­toes - peeled and boiled un­til soft

150g smoked had­dock fil­let

Two ta­ble­spoons cream

One clove gar­lic - crushed

50g Lan­cashire cheese - crum­bled

Four spring onions - finely chopped 25g plain flour One egg - lightly beaten

25g dried white bread­crumbs

Veg­etable oil for fry­ing Fish

One ta­ble­spoon olive oil

Four 150g fil­lets of sea bass – skin on

One clove gar­lic – cut into thin sliv­ers Zest of le­mon Juice of le­mon To Serve Mixed salad leaves Pick­led Sam­phire Vi­nai­grette Diced pumpkin Method: 1. Mash the potato through a ricer so there are no lumps. 2. Place the had­dock on a small bak­ing tray and pour over the cream and gar­lic. Roast in a hot oven for 3-4 min­utes un­til it starts to flake. Re­move from oven and leave to cool. Once cool flake all the fish. 3. Mix to­gether the potato, flaked had­dock, spring onions and cheese. Sea­son to taste. 4. Form into four ‘cakes’ and then roll in the flour, egg and then the bread­crumbs. 5. Deep fry in some hot oil 180° for two min­utes un­til a light golden then place in a hot oven 180° for six min­utes. 6. Heat a non-stick pan, add the oil and seal the sea bass skin side down – when lightly coloured turn over and add the le­mon zest and gar­lic – baste in the oil. 7. When ready to serve, place the fishcake on each plate, ar­range the sam­phire, pumpkin and salad leaves around and fin­ish with the cooked sea bass on top of the fishcake, a squeeze of le­mon and a driz­zle of dress­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.