Seabass to warm the cockles
GRILLED SEABASS WITH A COCKLE, CHORIZO, ASPARAGUS AND WILD GARLIC LEAVES BROTH
CHEF/OWNER Darren Thomson has honed his skills in the higher end restaurants in Glasgow and up as far as Skye. He then decided to return to his home town of East Kilbride to open Auld Raes Scottish Bistro.
He named the restaurant as a tribute to his grandmother who suffers from severe dementia.
The ethos at Auld Raes is to highlight the best of Scottish produce with fresh, seasonal and quality ingredients, putting their own twist on traditional Scottish dishes.
The ingredients from this dish have been chosen because they are in season right now and therefore at their absolute best.
Darren forages for his own wild garlic leaves but if you can’t get a hold of any you can substitute it for rocket. Ingredients: 1 fillet of seabass 20g chorizo, diced 2 asparagus, diced 20g of white beans 1 small handful of cockles 20ml double cream 4 or 5 wild garlic leaves
METHOD:
1 Place the seabass on a tray brushed with olive oil; lightly season the fish with rock or sea salt and leave to one side. 2 Heat a frying pan to a medium heat then add a dash of olive oil. 3 Add in your chorizo, asparagus, white beans and cockles. Season the mix to your taste with salt and white pepper; you should hear it sizzling in the pan. 4 Start grilling your fish under a pre-heated hot grill; this should take 6-7 minutes depending on the size of the fish. 5 Whilst the fish is grilling add in the double cream to the frying pan. Once the cock les are open add in the garlic leaves to wilt. Simmer until your fish is cooked. 6 Place the broth in a large bowl and place the cooked fish on top.