Wild Pan-fried seabass saffron potatoes The Walled Garden Restaurant Preston

Wild Pan-fried seabass, saffron potatoes, new season asparagus

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)
Saffron potatoes
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

Burnt butter

50g mini capers
50g crayfish tails
25g chopped chives
25g chopped flat leaf parsley
50g butter
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.

Finishing Touches
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.

To serve
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!