Welsh farmed Sea bass with Lime & Lemongrass

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 11th October 2012

Welsh farmed Sea bass with Lime & Lemongrass

Starter cooked by Amelia Vella in the Final of the North West Young Chef Competition 2012


  • Welsh farmed sea bass - 1
  • Lemon grass - 2
  • Apple - 1
  • Caster sugar – 40g
  • Tarragon – 10g
  • Dill – 10g
  • Double cream – 300ml
  • Limes - 5
  • Onion - 1
  • Celery – 1 stick
  • Carrot – 1
  • White wine – 50ml
  • Seasoning – to taste


Firstly I will start by filleting my fish a descaling it
Then I will place it on a tray and put in the fridge.
To make my fish stock ill sweat off the onion, carrot and celery without any colour, add some white wine and reduce, then add my fish bones, sweat off and cover with water and simmer for 20 minutes.
After 20 minutes I will pass my stock, add the lemon grass and double cream and season to taste.
Then I will make my lime marmalade by zesting and juicing my limes and reducing with the sugar.
I will also make an apple puree by dicing up the apple and stewing with a bit of lime juice. Once the apples are soft, blitz and pass, season to taste and leave in a clean pan ready for warming to plate up.
When the lime juice has reduced, place on a tray and cool straight away.
Heat a pan with olive oil, take the sea bass and season the flesh side and place skin side down in the hot pan holding the sea bass down so it doesn’t curl up. Wwhen the skin is nice and crispy, turn over until the sea bass its cooked and plate up, garnish with the tarragon & dill.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you