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Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

Wild sea bass with pea and mint soup

PT1H

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1
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
2
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
3
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
  • salt
  • pepper
4
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
5
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
6
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
  • 2 onions
  • 1 garlic clove
7
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
8
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
  • sea salt
  • pepper
9
To serve the sea bass, ladle the soup into individual serving plates and place a piece of sea bass on top

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