Chevice of sea bass, with Morecambe bay shrimps, and Nettle soup

Essential Cuisine

Essential Cuisine

Standard Supplier 22nd July 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Chevice of sea bass, with Morecambe bay shrimps, and Nettle soup

Starter cooked by Matthew Lees in the Lancashire Heat of the 2014 North West Young Chef Competition.


  • Ingredients
  • •500-600g Morecambe bay sea bass
  • •1 Lime
  • •28g Morecambe bay brown shrimps:
  • •90g Marsh samphire
  • •100g Nettles
  • •500ml Vegetable stock
  • •85g Onions
  • •50g Wild garlic
  • •salt, pepper, oil
  • •Micro herbs


1.Fillet the seabass and remove any pin bones, trim and cut into thin slice.
2.Heat up the lime juice, oil and seasoning and dress over the seabass slices.
3.Sweat off the onions until they are soft, add the vegetable stock, bring to the boil and remove from the heat.
4.Add the nettles and wild garlic, puree until smooth, pass through chinois.
5.Dress the bowl with the Seabass, shrimps and micro herbs. Serve nettle soup in a sauce boat.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.