A taste of the sea with some added mus­sel

Pan-fried Fil­let of Sea Bass with Potato Puree, Sam­phire, Clams and Teign Mussels Nage

Buckinghamshire Advertiser - - FOOD AND DRINK -

In­gre­di­ents for four cov­ers

4 x 5oz Fil­let of Wild Sea Bass 400g Fresh Sam­phire 200g Pomme Puree (Mash Pota­toes) 100g of Clams 100g of Mussels 40g of finely chopped Shal­lot 10g finely chopped Chives Salt & Pep­per 200ml Fresh Fish Stock 2000ml White Wine 100ml Dou­ble Cream 4 Baby Car­rots 2 Baby Fen­nel 1 Plum Tomato (cut into Con­casse/

Small Dice)

Method: Mussels

Sweat the finely diced shal­lot in a

saucepan, add the Clams and Mussels and cover with a lid for 1 minute. Add the white wine and cover again for 2 min­utes or un­til all the Clams and Mussels and open. Care­fully re­move the Clams and

Mussels from their shells.

Nage (sauce)

Wash and finely slice the baby Car­rots

and Fen­nel Place the fish stock into a pan Add the baby veg­eta­bles and

sea­son­ing; sim­mer for 5 min­utes Add the Clams and Mussels and warm

through. Add the Tomato Con­casse and

Chopped Chives

Sea Bass and Sam­phire

Sea­son the Sea Bass fil­lets and pan-fry

in a non stick pan for ap­prox­i­mately 3 min­utes each side - add the sam­phire and cook for an­other 1 minute

To serve:

Place a por­tion of Pomme Purée in the

mid­dle of each plate Place the Sam­phire on top Place the Sea Bass on top skin side up Spoon the Nage/sauce around En­joy!

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