SEARED SEABASS WITH ENGLISH PEA CREAM AND FRAZZLED PANCETTA
A DISH that’s just perfect for a light summer dinner. The English peas and asparagus are the perfect marriage Serves 4 Ingredients ●● Pea cream ●● One tablespoon olive oil ●● Two shallots - chopped fine ●● 200ml white wine ●● 200ml chicken stock ●● 200ml whipping cream ●● 200g petit pois ●● Handful spinach To Serve ●● One tablespoon olive oil ●● Four 180g fillets seabass - skin on but boned ●● One tablespoon olive oil ●● 100g pancetta ●● A few spears English asparagus - blanched METHOD 1. For the pea cream heat the olive oil in a small casserole pan and sauté the shallots for about five minutes until softened. 2. Add the white wine, reduce by half then add the stock, reduce and finally the cream. 3. Blend in a food processor with the spinach and pea until smooth. 4. Pass through a sieve and season to taste. 5. When ready to serve heat the olive oil in a non-stick pan, seal the seabass skin-side down until golden, turn over and carry on cooking until cooked through. Keep warm. 6. Drizzle olive oil over the pancetta and roast until crisp. 7. Warm the asparagus, meanwhile in a bowl, pour generous amounts of the pea cream, add the seabass, then finish with a flourish of pancetta and asparagus.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter