Head chef of the Ruperra Arms Steve White's pan fried seabass recipe with sautéed samphire, scallop and dill croquette and beurre blanc
Ingredients
1 x Sea bass fillet
10g Butter and oil
2 x Scallops (finely diced)
100g Mashed potato
5g Dill (chopped)
20g Flour
20g Panko breadcrumbs
2 x Eggs
50g Samphire
100ml White wine
100ml Double cream
10g Cold butter for sauce
Salt and pepper
Pea shoots or watercress to garnish
Method
1. Heat a frying pan, place some of the butter and oil in the pan and add the seabass skin side down. Press down with your fingers so the fish doesn’t curl up - do this for 10 seconds.
2. In a bowl mix your dill, mashed potato and diced scallops and add salt and pepper.
3. Make into a sausage shape and pane them in flour, egg and breadcrumbs.
4. After five minutes turn your fish over and leave it in the pan and then off the heat as it will carry on cooking.
5. Deep fry your croquette until crispy and golden. In another pan sauté off your samphire in the rest of the oil and butter and dry on a piece of kitchen paper.
6. In a saucepan add your white wine and cream and boil. Then add your butter to thicken it bit by bit until glossy. Season with salt and pepper.
7. Assemble the dish by plating your samphire in the middle of the plate, place on your seabass fillet and cut your croquette in half diagonally by the side of your bass, drizzle on your beurre blanc around and garnish with pea shoots or watercress.
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