PAN SEARED SEA BASS WITH A SMOKED HADDOCK, LANCASHIRE CHEESE AND SPRING ONION FISHCAKE
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.
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
Mixed salad leaves Pickled Samphire Vinaigrette Diced pumpkin
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.