Summer 2023Pan-fried sea bass fillets, mixed greens and Jersey Royals, with a white wine cream

Chef David Hayden and wife Rachael run The Gallows in Milnrow. They were winners of Come Dine with Me: The Professionals last year.

David, who has catered for premiership footballers, TV stars and other celebs, shares his recipe for sea bass fillets with Jersey Royals and a white wine cream.

Ingredients

• 4 seabass fillets approx. 200g each
• A bunch of asparagus
• 2 heads of tenderstem broccoli
• 1 packet of spinach
• 500g of Jersey Royal potatoes
• 200ml of double cream
• 100ml white wine
• 1 lemon
• Butter
• Vegetable oil

1. Boil the new potatoes in salted water until tender (keep warm).

2. Prepare the tenderstem broccoli and asparagus and blanch in salted water (keep warm).

3. Sauté the spinach in a little butter and season to taste.

4. Add the white wine to a pan and simmer to reduce it by half, then add the double cream. Reduce the mixture again by half until it thickens and then set aside.

5. Pan-fry the sea bass fillets with a little oil, skin side down for 6-8 minutes on a medium heat. Take the pan off the heat, turn the fish over and leave it to cook in the residual heat from the pan for another 4 minutes. To finish add lemon juice and butter.

6. Place the spinach in the centre of the plate, with the potatoes, asparagus and broccoli around the spinach. Spoon the white wine cream over the vegetables and place the fish fillet on top.

7. Eat and enjoy.