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.