Macclesfield Express - - LEISURE - ANDREW NUTTER


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

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