WILD SEA BASS, SAFFRON POTATOES, BROWN SHRIMPS, SAMPHIRE AND CHIVE BEURRE BLANC
A delicious elegant but earthy expression of Norfolk’s coast and sea on a plate. You can replace the chives with shredded wild sorrel or fennel tops for a different herby edge. (Serves 4)
250ml dry white wine 250ml fish stock 250ml double cream 120g salted butter, diced and well chilled Handful of chopped chives
Boil down the wine and stock until just two tablespoons’ volume remains. Whisk in the double cream, bring back to a simmer over a high heat and whisk in the butter, melting in one or two cubes at a time before the next, finally folding in the chives and keeping warm.
12 new potatoes 600ml good chicken stock Pinch saffron strands
Top, tail, and thickly trim the potatoes into curved cylinder shapes. Simmer in the chicken stock with saffron and seasoning. When tender after 10-15 minutes, drain and set aside somewhere warm.
Unsalted butter Good rapeseed oil 200g samphire, trimmed Four 120g sea bass fillets 100g peeled brown shrimps Handful pea shoots
Blanch the samphire in boiling water until al dente, drain and put under cold running tap.
Heat up a heavy frying pan on a hot heat, add a knob of butter and a drizzle of oil. Once foaming place in the bass skin-side down, turn down heat to medium and cook until golden brown, (avoid touching it for first five minutes then check every two thereafter). Turn over, add in the potatoes and cook for a further five minutes, pull the pan off the heat and rest, while preparing the other garnishes.
Melt a knob of butter in another frying pan over a hot heat, add in the samphire and the shrimps, stirring well occasionally until piping hot.
To serve, spoon the hot sauce in the middle of warmed deep plates, add a bed of samphire and shrimps, plus three potatoes around the side and place on bass skin-side up, finishing with the pea shoots.
Norfolk Table; One County, Twenty Chefs, by Tessa Allingham and Glyn Williams, is priced at £19.95 and available from Jarrold of Norwich book department and fine food retailers as well as the 20 featured restaurants.