Starter cooked by Rikki Vidamour during the 2012 Merseyside heat of the North West Young Chef of the Year Competition held on 17th April 2012 at St Helen’s College.
Ingredients
- Sea bass
- Shallots
- Garlic
- Pancetta lardons
- Potato
- Artichokes
- Carrots
- Leeks
- Salt
- Pepper
Instructions
- 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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