- Sea bass
- Shallots
- Garlic
- Pancetta lardons
- Potato
- Artichokes
- Carrots
- Leeks
- Salt
- Pepper
Poached Liverpool Bay Sea Bass with Southport Smoke House pancetta, Jerusalem artichoke & Victoria potato soup
Poached Liverpool Bay Sea Bass with Southport Smoke House pancetta, Jerusalem artichoke & Victoria potato soup
Poached Liverpool Bay Sea Bass with Southport Smoke House pancetta, Jerusalem artichoke & Victoria potato soup. Starter cooked by Rikki Vidamour during the Merseyside heat of the North West Young Chef of the Year 2012 Competition held on 17th April 2012 at St Helen's College.
Ingredients
Method
Skin the sea bass fillet, keep the skin and press it between two trays with a little oil, greaseproof and season to make into a crisp.
Portion the sea bass into a pave.
Sweat off shallots, garlic and pancetta lardons, and then add diced potato and artichokes.
Cook for 10 minutes then blitz, pass and season.
Julienne of carrot and leeks needs to be blanched and refreshed.
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