Galton Blackiston's sea bass recipe is brilliantly simple. The baked sea bass and verdant pea soup look stunning together, and the flavours combine deliciously for a magnificent seafood dish. Ask your local fishmonger to prepare the sea bass fillet for you if you don't want to do this yourself.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Cut three pieces of greaseproof paper about 35cm square. Cut each square from corner to corner to form a triangle and spread the triangles out on a work surface
Using a sharp knife, slice the sea bass fillets into short strips about 2.5cm wide and place 5 or 6 strips in the centre of each triangle of greaseproof paper
1 wild sea bass, skinned, filleted and pin-boned, weighing 1kg
Add a chunk of lemon grass, 4 tomato quarters, a tablespoon each of petits pois, broad beans, white wine and olive oil. Season with salt and pepper and scatter over some chopped dill
6 cherry tomatoes
6 tbsp of broad beans
1 lemongrass stalk
6 tbsp of broad beans
6 tbsp of white wine
6 tbsp of olive oil
2 2/3 handfuls of dill
Now carefully fold over one corner of the greaseproof paper, then fold over the other corner so that you have a samosa-shaped parcel, folding the edges in tightly to seal
Preheat the oven to 180°C/gas mark 4. Place the sea bass parcels on a large baking sheet, sprinkle over a little cold water and cook in the preheated oven for 5-8 minutes
For the pea and mint soup melt the butter in a large saucepan, add the onions and garlic and cook to soften; set aside
25g of butter
1 garlic clove
Bring the water to the boil, add salt and a good pinch of sugar, throw in the peas and cook until just tender
450ml of water
1 pinch of sugar
450g of petit pois
Remove from the heat, add the mint leaves and immediately blitz in a liquidiser, adding the onions and garlic. Pass through a sieve, and when re-heating to serve, add the cream and adjust the seasoning
2 2/3 handfuls of fresh mint
4 tbsp of double cream
To serve the sea bass, ladle the soup into individual serving plates and place a piece of sea bass on top