Wild sea bass with pea and mint soup

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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.

First published in 2015




Sea bass

Pea and mint soup


  • Liquidiser


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
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
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
Bring the water to the boil, add salt and a good pinch of sugar, throw in the peas and cook until just tender
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
To serve the sea bass, ladle the soup into individual serving plates and place a piece of sea bass on top

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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