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