- Peas
- Maris pipers
- Leeks
- Sea bass 1 whole seas bass
- Double cream
- Milk
- Shallot
- White wine vinegar
- Butter
- Veg oil
Pan fried sea bass fillet fish pie
Pan fried sea bass fillet fish pie
Main course cooked by Lee Brown, a finalist in the 2012 Lancashire Heat of the North West Young Chef of the Year Competition held at Blackpool and the Fylde College.
Ingredients
Method
Traditional made mash, bring potatoes to the boil, simmer for 10 minutes, drain and dry, pass through drum sieve, add butter and milk to the right consistency, season.
Pea puree, bring to the boil with milk blitz, season.
Peas cooked in a little butter, touch of salt.
Cream reduced and leeks sweated down and mixed together.
Sea bass pan fried finished in foaming butter.
Beurr blanc, sweet shallot add white wine vinegar and cream reduce, add butter, add chopped chives.
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