Pan seared fillet of wild Anglesey Sea Bass, Whitby crab claw potato cake, buttered Molyneux Kale and Westgate Farm''s cauliflower puree

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 1st May 2012

Pan seared fillet of wild Anglesey Sea Bass, Whitby crab claw potato cake, buttered Molyneux Kale and Westgate Farm''s cauliflower puree

Pan seared fillet of wild Anglesey Sea Bass recipe with Whitby crab claw potato cake, buttered Molyneux Kale and Westgate Farms cauliflower puree. Main course cooked by Ben Field from the Bear's Paw in Warmingham during the Cheshire Heat of the North West Young Chef of the Year 2012 Competition held at South Cheshire College.

Ingredients

  • 1kg Whole Anglesey Wild Seabass
  • Whitby Crab Claws 100g
  • 2 Large Maris Pipers
  • Molyneux Kale 100g
  • Westgate Farm half a Cauliflower
  • Chives 50g
  • Bread crumbs
  • 2 Bananna Shallots

Method

1. Taking a blunt knife scale the Seabass removing all scales. Run under cold water to make sure all the scales are removed. Taking a sharp filleting knife remove the two fillets starting from the top of the head to the tail. Once removed from the bone, taking a pair of twezzers remove any excess bones, store in the fridge till required
2. Pick the kale and wash till all soil is removed.
3. Take the crab claws and blanch in boiling salted water for 5minutes, remove from the pan and place into iced water to cool. Whilst cooling, wash and place the maris pipers on to cook, once cooked peel the skin and pass through a drum sieve.
4. Using a large knife crack the crab claws and remove the meat. Pick through to remove any shell or bone. Add to the passed potato, chives and season, shape into squares and roll in bread crumbs. Place into fridge till service.
5. Remove the cauliflower from the stalks and place into a sauce pan with the milk, cream and seasoning. once cooked drain and liquidize till a smooth texture is achieved.
6. Assemble. Place a non stick frying pan on to heat season the Seabass fillet and place skin side down and cook gently. Shallow fry the crab cake and keep warm. Heat up the cauliflower puree and place a swipe on the plate, add a pile of buttered kale. Turn the Seabass over, season with lemon juice and place on top of the kale. Place the crab cake to the side and serve.