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Pan fried Seabass fillet

Pan fried Seabass fillet with wilted spinach, buttered new potatoes & Jerusalem artichokes, roasted cherry tomatoes and a light fish stock reduction.

Method

• Ask your fishmonger to filet and pin bone the seabass and give you the bones (not the skin or head) put the bones in a small saucepan add half a glass of white wine, half a sliced onion, parsley stalks and a stick of chopped celery, one cup of water. Bring to the boil, simmer gently for 20mins, pass through a fine sieve and reserve warm.
• Boil your new potatoes and artichokes for 15 – 20 mins after washing well (scrub with green scourer if necessary). Cool enough to handle then quarter or slice.
• Place Cherry tomatoes on a baking tray, drizzle with olive oil, garlic & season well. Roast for 7 mins at 220 degrees Celsius. (Just give a light burnt texture to the skin). Cool down and reserve the oil and juices.
• Dust the cut in half Seabass fillets with seasoned flour.

Show time
• Heat two frying pans till hot, drizzle with olive oil
• Pan Fry seabass for 4mins on skin side down and turnover for a further 2mins, allow to rest.
• Place washed spinach in the other pan, add potatoes, artichokes and fry off lightly, after 1 min add and warm the tomatoes in the same pan.
• Dress the plate with the vegetables
• Place on top the seabass
• Pour over the hot fish stock (add some chopped chives if wanted)
• Garnish on top with washed rocket and juices from the tomatoes.
Done

Gordon White Master C.G.C
Chef Manager
Harrison Catering Services

Lemon Tart

For the Pastry

250g plain flour, plus extra for dusting70g icing sugar
125g unsalted butter, cubed
2 egg yolks

For the filling

5 eggs
140g caster sugar
150ml double cream
Juice 2-3 lemon (about 100ml/3½ fl oz) and 2 tbsp lemon zest

Our thanks to:

Gordon White Master C.G.C
Chef Manager
Harrison Catering Services

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