Pan Roast Fillet of Wild Line Caught Liverpool Bay Sea Bass with Green & White Asparagus and Wirral Watercress Vierge

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 22nd June 2011

Pan Roast Fillet of Wild Line Caught Liverpool Bay Sea Bass with Green & White Asparagus and Wirral Watercress Vierge

Starter cooked by Rikki Vidamour who represented Merseyside in the 2011 North West Young Chef of the Year final in june.

Ingredients

  • 1 fillet of sea bass
  • 4 spears of white & 4 spears of green asparagus
  • 3 large tomatoes
  • 1 shallot
  • quarter of a lemon juice & zest
  • 75g watercress
  • 25g basil
  • 25g of fine capers
  • 50ml extra virgin olive oil.

Method

Prepare sea bass by de-scaling, cleaning and filleting, making sure all pin bones are removed, score the skin, to stop it from curling up in the pan so it is ready to be cooked. Peel, wash and trim the asparagus, concasse the tomatoes and cut into uniformed neat dice. Finely dice the shallot, combine with lemon juice and zest, chopped basil and watercress. mix the concasse, watercress, shallot, lemon, basil & watercress with olive oil and season to taste. The fillet is pan roasted, asparagus cooked in a vegetable stock emulsion and the vierge to garnish.

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.