Island Life Magazine Ltd December/January 2018 | Page 113

Food and drink
SEA BASS AND
MUSSELS
Recipe by The Wheatsheaf
Prep: 20 mins
Cooking time: 10 mins
Makes 2 portions
WHAT WAS YOUR MOST MEMORABLE MEAL?
It has to be the seafood platter I had at a beach restaurant in
Lloret de Mar. Seeing the fresh produce cooked to perfection
in an open kitchen was memorable to say the least.
WHY DID YOU BECOME A CHEF?
I started as a Kitchen Porter at the age of 14 in Valentinos, the
Italian restaurant located in Carisbrooke. Before long I found
myself cooking and have never looked back.
WHAT IS YOUR FOOD HEAVEN?
Fresh squid cooked well and seasoned properly, I love it! Ingredients WHAT IS YOUR IDEA OF FOOD HELL? Fillet sea bass 1 shallot - diced and zest)
Cauliflower cheese! 8oz mussels ½ bulb fennel - diced WHAT’S GOING TO BE BIG IN THE FUTURE? White wine Coriander - chopped 3oz hispi cabbage-
sliced
Personally, I see local fresh produce being grown on-site within
the restaurant premises becoming more and more popular
and you can see why. Fresh is best! 1 spring onion - sliced 2 tbsp turmeric 1 clove of garlic Half a lemon (juice
60 ml double cream
Method
1. Dice the shallots, garlic and
fennel
2. Get a large pan very hot, then
add the mussels and diced
shallots, garlics and fennel and
cook for 2 minutes.
3. Add the double cream,
turmeric, lemon and sliced
spring onion to the pan then
season to taste, and leave to
simmer
4. Blanch the cabbage.
5. Pan fry the Sea Bass until it is ¾
cooked then add butter and flip
to finish cooking.
6. To serve, place the cabbage
onto the plate. Carefully add
the mussel sauce around the
cabbage. Place the sea bass on
top, and serve immediately.
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