Wild bass, English squid primavera, tomato and lemon grass broth, ink pasta, saffron aioli
Elements to the dish
Tomato and lemongrass broth
Contain: cereals, eggs, molluscs
- Heat some vegetable oil in a non-stick frying pan, remove the bass and place on a kitchen towel or jay cloth skin side down to absorb any moisture. Lightly season the flesh.
- When the oil is hot place the bass carefully in the pan lowering the fillet away from you to avoid oil splashing. Shallow fry for half a minute then start to gently push the middle down to ensure even colouring on the skin side until the fillet rests flat in the pan. When golden turn over add a knob of butter and cook for a further 3-4 minutes basting with the foaming butter.
- Using a small pan, heat the tomato broth with the vegetables and pasta. When the broth reaches a simmer add the squid and cook for one minute, anymore and the squid will toughen.
- Pour the broth into a warm bowl, gently place the bass on the broth then finish with the garlic saffron aioli.