Ingredients

Ingredients For the sea bass

• 6 large fillets sea bass (about 175g/6oz each), skin removed

• 250g/9oz salmon, skin removed, finely chopped

• 2 tsp torn fresh basil

• 25g/1oz fresh breadcrumbs

• 1 shallot, finely chopped

• 1 large free-range egg white

• 2 tbsp single cream

• salt and freshly ground black pepper

For the pasta

• 550g/1lb 4oz '00' pasta flour, plus extra for dusting

• 4 free-range whole eggs

• 5 free-range egg yolks

For salsa verde

• 1 bunch flatleaf parsley

• 1 small bunch mint, leaves only

• 1 small bunch basil, leaves only

• 4 canned anchovy fillets, drained

• 2 tbsp capers, drained and rinsed (optional)

• 3 garlic cloves, peeled and roughly chopped

• 150-250ml/5-9fl oz extra virgin olive oil

• 1-2 tbsp white wine vinegar

• 1 tbsp caster sugar

Description

Recipe Uses 6 Large Fillets Sea Bass (about 175g/6oz Each), Skin Removed, 250g/9oz Salmon, Skin Removed, Finely Chopped, 2 Tsp Torn Fresh Basil,...

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