Ingredients

Ingredients For the pine nut crust

• 100g/3½oz toasted pine nuts, roughly chopped

• 65g/2½oz butter, softened

• 1 tsp chopped chervil

• ½ clove garlic, chopped

• pinch salt

For the red wine shallots

• 40g/1½oz long banana shallots, finely chopped

• olive oil

• salt

• 30g/1oz caster sugar

• 30ml/1fl oz Cabernet Sauvignon vinegar, or other red wine vinegar

• 50ml/2fl oz Port

• 100ml/3½fl oz red wine

For the parsnip purée

• 75g/3oz butter

• 3 large parsnips, peeled and chopped

• 1 tsp mild curry powder

• salt

• 50ml/2fl oz double cream

For the turnips

• 8 leafy baby turnips, leaves removed, washed and reserved

• pinch caster sugar

• sprig thyme

• salt

• knob of butter

For the sea bass

• 2 wild sea bass, 400-600g/14oz-1lb 5oz total weight, filleted and skinned

• salt and freshly ground black pepper

• olive oil, for frying and drizzling

Description

Recipe Uses 100g/3½oz Toasted Pine Nuts, Roughly Chopped, 65g/2½oz Butter, Softened, 1 Tsp Chopped Chervil, ½ Clove Garlic, Chopped, Pinch Salt,...

View Full Recipe