Fillet of Stone Bass - Pebble Beach


Fillet of Stone Bass

With the weather turning and at the end of a busy bank holiday weekend, here’s another quick recipe for those summer evenings from our kitchen brigade.

Fillet of stone bass served with leek crushed potatoes, clams, beurre blanc & spinach

(serves 4)


Pebble Beach - New Menu March 17. -1



1kg Jersey Royals or new potatoes

1 leek

Salt & pepper

4 x fillets 200g stone bass

1kg clams

200g butter

1 diced shallots

200ml white wine

1/2 lemon juiced

1 tbsp chopped chives


Leek crushed potatoes

If needed wash your potatoes and boil

In the meantime slice the leek and salute in butter until soft but not coloured

Combine leeks & potatoes, crush & season to taste

Fillet of stone bass

Put the clams & the shallots in a separate saucepan and cover with white wine.

Steam clams for about 5-10 minutes, until they are fully open.

Drain the clams leaving half of the wine in the pan, now start to slowly add the butter to wine, stirring continuously until you have a thick shiny sauce.

Season to taste with salt, pepper & lemon. Add chopped chives for colour.

Pre-heat a frying pan until hot and add a tablespoon of oil and pan fry stone bass skin side down on a medium heat for about 3-4 minutes until the skin is crispy.

Turn over and cook for a further 2 minutes and finish with butter and lemon juice.

Arrange leek crushed potatoes, stone bass, clams & beurre blanc on plate to serve.