Recipes - Wild Sea Bass, Violette Potatoes, Prawns, Squid and Wild Garlic

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A colourful sea bass dish with clams alongside a small bouquet of flowers

Wild Sea bass, Violette Potatoes, Prawns, Squid and Wild Garlic
for two people

Ingredients 

  • 2 portions of sea bass
  • 4 large prawns
  • One large squid tube
  • 2 large Violette potatoes
  • 80g baby spinach
  • 60g frozen peas
  • 30ml wild garlic oil
  • 30g butter
  • 500ml water
  • One teaspoon of vegetable Boullion

Method

  1. Wash and boil the potatoes with the skins on. When cooked, leave to cool for 20 minutes. Then peel with a knife, and dice
  2. In a saucepan, bring the water to the boil with the vegetable Boullion
  3. Slice the squid into rings
  4. Add the diced potatoes and prawns into the boiling water
  5. 2 minutes later, add the peas and squid. Bring back to the boil
  6. Add the baby spinach and the butter, cover with a lid and turn the heat off
  7. Heat the frying pan and pan fry the sea bass on the skin. You can gently push it down to make sure all the skin is in contact with the pan. This way it all crisps up
  8. Go back to the potatoes and stir the mix to make sure the butter emulsifies in the stock and the baby spinach is wilted
  9. Spoon into your serving bowl, and pour around your wild garlic oil
  10. Turn your sea bass over now. It should just need 2 minutes on the flesh side and it's cooked
  11. Place the sea bass on the top of the broth and serve