Our Essential Fish on Friday, Chevice of sea bass, with Morecambe bay shrimps, and Nettle soup

Starter cooked by Matthew Lees in the Lancashire Heat of the 2014 North West Young Chef Competition.

Ingredients

• 500-600g Morecambe bay sea bass
• 1 Lime
• 28g Morecambe bay brown shrimps:
• 90g Marsh samphire
• 100g Nettles
• 500ml Vegetable stock
• 85g Onions
• 50g Wild garlic
• salt, pepper, oil
• Micro herbs

Method

1. Fillet the seabass and remove any pin bones, trim and cut into thin slice.
2. Heat up the lime juice, oil and seasoning and dress over the seabass slices.
3. Sweat off the onions until they are soft, add the vegetable stock, bring to the boil and remove from the heat.
4. Add the nettles and wild garlic, puree until smooth, pass through chinois.
5. Dress the bowl with the Seabass, shrimps and micro herbs. Serve nettle soup in a sauce boat.

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