Wild sea bass with pea and mint soup

by Galton Blackiston
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Ingredients

Fish & Shellfish

  • 1 wild sea bass, skinned, filleted and pin-boned, weighing 1kg

Salad & Fresh Herbs

  • 1 lemongrass stalk, cut into 6 chunks
  • 1 handful of dill, chopped
  • 1 handful of fresh mint

Fruit & Vegetables

  • 6 cherry tomatoes, quartered
  • 6 tbsp of broad beans, briefly blanched and skins slipped off
  • 2 onions, peeled and sliced
  • 1 garlic clove, peeled and sliced
  • 450g of petit pois

Beverages

  • 6 tbsp of white wine
  • 450ml of water

Oils & Vinegars

  • 6 tbsp of olive oil

Store Cupboard

  • salt
  • pepper
  • 1 pinch of sugar
  • sea salt
  • pepper

Dairy

  • 25g of butter
  • 4 tbsp of double cream