Whole Anglesey Seabass, with a parsley, caper and gherkin butter sauce

Essential  Cuisine

Essential Cuisine

Standard Supplier 17th October 2014

Whole Anglesey Seabass, with a parsley, caper and gherkin butter sauce

Main course prepared by Louise Williams in the Flintshire Heat of the North West Young Chef Competition 2014

Ingredients

  • •Seabass x2
  • •New potatoes
  • •Butter
  • •Capers
  • •Gherkins
  • •Lemon Juice
  • •Parsley
  • •Oil
  • •Salt and Pepper
  • •Rocket
  • •Lemon
  • •Vinegar & oil for salad dressing

Method

1.Pan fry seabass in oil and butter, finish in the oven.
2.Make butter sauce add in parsley, capers, gherkins and lemon juice.
3.Cook new potatoes in boiling water until soft, serve in butter, lemon juice and parsley
4.Cut lemon shields
5.Dress rocket and serve
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