Ryan Price, head chef at The Orange Tree Restaurant in Torquay, shares his recipe for pan-seared sea bass
You will need
For the velouté
Peas 500g, frozen
Chicken stock 200ml
For the fish
Sea bass 4 fillets
Sea salt to season
Olive oil a splash
Chorizo 80g, diced
- For the velouté: put the peas in a blender and add a pinch of salt. Pour in a little chicken stock and blend. Keep adding stock and blending until the mixture reaches a soupy consistency. Put aside (but keep warm).
- Coat the chorizo with olive oil and place in a hot frying pan. Fry until the chorizo darkens a little. Set aside the cooked chorizo and oil.
- For the fish: make sure the skin of each fillet is dry (pat with kitchen towel if needed). Place the fillets in a hot oiled pan, skin-side down. After approximately two minutes (or until the edges of the flesh turn white and the sides of the skin become golden), turn the fillets skin-side up.
- Immediately add the scallops to the pan. Lightly season the scallops and the fillet skins with sea salt. After 30–45 seconds flip the scallops over.
- Remove the fillets from the pan. Fry the scallops for another 30 seconds then remove from the pan.
- To serve: pour the velouté onto the centre of four plates and spread evenly with a spoon. Place a fillet and two scallops on top of the velouté.
- Garnish with cooked chorizo, peas and pea shoots. Drizzle oil from the cooked chorizo around the edge of each plate.
Chef’s tip: ‘The freshness of the peas pairs well with the punchy, yet subtle, spice of the chorizo,’ says Ryan
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