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
1kg Jersey Royals or new potatoes
Salt & pepper
4 x fillets 200g stone bass
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.