Main course cooked by Lee Brown, a finalist in the 2012 Lancashire Heat of the North West Young Chef of the Year Competition held at Blackpool and the Fylde College.
Ingredients
- Peas
- Maris pipers
- Leeks
- Sea bass 1 whole seas bass
- Double cream
- Milk
- Shallot
- White wine vinegar
- Butter
- Vegetable oil
Instructions
- Traditional made mash, bring potatoes to the boil, simmer for 10 minutes, drain and dry, pass through drum sieve, add butter and milk to the right consistency, season.
- Pea puree, bring to the boil with milk blitz, season.
- Peas cooked in a little butter, touch of salt.
- Cream reduced and leeks sweated down and mixed together.
- Sea bass pan fried finished in foaming butter.
- Beurr blanc, sweet shallot add white wine vinegar and cream reduce, add butter, add chopped chives.
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