Mark Jordan combines two beautiful seafood elements in one elegant dish, with a creamy fish and mushroom velouté to tie the scallops and sea bass fillet together. This dish works particularly well in the summer, when fresh peas and pea shoots are at their best.
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For the sea bass fillets and scallops, preheat the oven to 170°C/Gas mark 3
Wash and dry the sea bass fillets and check that there are no pin bones left in the fillet. You can do this by feeling with your finger along the centre of the fish – any sharp bits sticking out will be bones, which should be removed with a pair of tweezers
4 sea bass fillets
Remove the peas from the freezer and cover with cold water – this will make them easier to peel as the centre will still be frozen but the skin will be soft. Gently squeeze the peas between your fingers and the pea will shoot out of its skin
100g of frozen garden peas
Place a non-stick sauté pan onto the heat and add a few drops of vegetable oil. Place the sea bass fillets in skin-side down and slowly allow the skin to crisp up and turn golden brown, then place the fillets in the oven for 4 minutes
In a pan add a knob of butter and the shelled peas with a squeeze of lemon and gently warm them up
1 knob of butter
Remove the bass from the oven and take them out of the pan and place to one side for a moment. Place the pan back on the heat and cook the scallops on both sides till golden brown
4 large Jersey scallops
Put the bass back into the pan with the scallops and add a good knob of butter and lemon juice, season to taste and swirl around for a couple of seconds
1 knob of butter
Place a spoonful of the fresh peas into the centre of each plate and then sit the fillet of sea bass on top followed by the scallops. Allow to rest whilst you make the velouté
For the fish velouté, peel and slice the shallot and garlic and add to a saucepan with a few drops of vegetable oil and gently fry without colouring
1/2 bulb of garlic
Add the thyme and the mushrooms. Slice the vanilla pod in half lengthways and add to the pan. Pour in the wine and the vermouth and reduce until the liquid is syrupy
1 sprig of fresh thyme
5 button mushrooms
125ml of white wine
1 vanilla pod
125ml of dry vermouth
Pour the fish stock into the pan and bring to the boil then reduce by two-thirds. Add the cream and the lemon juice and again bring the sauce up to the boil
950ml of fish stock
300ml of double cream
1/2 lemon, juiced
Adjust the seasoning with the salt and pour through a fine sieve
Foam the fish velouté with a hand blender and spoon over a small portion of the sauce. Garnish with some fresh pea shoots and serve
2 2/3 handfuls of pea shoots
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