ROAST SEABASS AND POTATO SCALLOPS WITH A BLUE SKIN RADISH SALAD

POTATO scallops are still fond memories of my childhood. A weekly Friday treat from my grandma, where dense slices of potato were lightly battered then deep fried in beef dripping. I’ve refined them slightly but still the memories linger on.

Serves 4

Potato scallops ●●8 new potatoes blanched ●●Plain flour for dusting ●●115g self raising flour ●●Pinch of bicarbonated soda ●●150ml water approx. ●●1 teaspoon white wine vinegar ●●2 tablespoons Guinness ●●Pinch of chopped fresh root ginger ●●Vegetable oil for deep frying

Blue skin radish salad

●●1 blue skin radish or alternative ●●1 packet of salad radish ●●4 pickled onions sliced fine ●●1 plum tomato – skinned and flesh diced ●●2 tablespoons balsamic vinegar ●●6 tablespoons extravirgin olive oil Seabass ●●2 tablespoons olive oil ●●4 x 180g fillets of seabass skin on but boned ●●1 clove garlic chopped fine ●●Juice of ½ lemon

Method

1. For the potato scallops – slice the potatoes thinly and dust with plain flour. For the batter, place the flour, bicarb, vinegar, Guinness and ginger into a bowl and slowly add the water - whisking as you do to a light coating consistency. 2. For the radish salad – slice the radish thinly and arrange on the plates. Scatter around the pickled onions and diced tomato, mix the vinegar and oil together and season. 3. When ready to serve, heat a non-stick pan and seal the fish skin side down until golden, turn over and add the garlic, basting the fish with the garlic oil. 4. Dust the potato slices in flour then in the batter, then deep fry in hot oil 180C for three to four minutes until golden – season then arrange on top of the radish salad. 5. Squeeze lemon juice over the fish then place on top, finally finishing with a drizzle of the balsamic vinaigrette.