EDP Norfolk - - Food & Drink -

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.

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