Restaurants in Lancashire are constantly striving to showcase the best local ingredients – and the Walled Garden is no exception. This light main course dish used Fleetwood fish in a gorgeous summer dish. Simple enough to prepare and cook at home, yet elegant enough to be served at any fine restaurant in Lancashire.
Wild Pan-fried seabass, saffron potatoes, new season asparagus, smoked plum tomato, crayfish, caper & hazelnut burnt butter
4 x 220g-250g fillets of wild seabass
2 bunches asparagus (cut to 4” spears)
16 medium sized new potatoes
2g saffron powder
1 clove garlic
1 bay leaf
1 star anise
1 – Shape the potatoes into small barrel shapes with a knife and place in a small sauce pan and cover with cold water.
2 – Add the saffron, garlic and herbs, add a good pinch of salt and bring to the boil.
3 – Simmer the potatoes for seven mins then remove from the heat, (they will not be cooked all the way through yet).
4 – Leave to cool slowly.
5 – Reserve until needed.
Smoked plum tomato
6 ripe plum tomatoes
10g smoked paprika
1 clove garlic (cut in half)
Smoked Maldon salt flakes
Cracked black pepper
20ml extra virgin olive oil
1 – Cut the tomatoes in half and place on oven tray.
2 – Rub each tomato with the garlic clove.
3 – Sprinkle with olive oil, Maldon salt, smoked paprika and black pepper.
4 – Place in a low oven at 70oc for eight hours, remove from oven and reserve until needed
50g mini capers
50g crayfish tails
25g chopped chives
25g chopped flat leaf parsley
½ lemon (squeezed)
25g toasted hazelnuts
1 – Pan Fry the seabass fillet skin side down in a non-stick frying pan for three minutes.
2 – Pre heat a small sauce pan, add the butter and, as it starts to burn slightly, add the capers, lemon juice, herbs and crayfish and keep hot on a very low light.
1 – Steam the asparagus for three minutes and then butter and season.
2 – Bring the potatoes back to the boil and drain, butter and season.
1 – Place a quarter of the tomatoes onto plate.
2 – Then place a quarter of potatoes on top.
3 – Add a seabass, then share the asparagus between each plate and finally spoon the burnt butter over the fish on each plate and serve.
4 – Happy dining!