Page 17 - Real Rochdale Issue 18 Summer 2023

Chef David Hayden and Pan-fried sea bass

wife Rachael run
The Gallows in Milnrow. fillets, mixed greens

They were winners of and Jersey Royals, with
Come Dine with Me: The

Professionals last year. a white wine cream

Ingredients
David, who has catered for premiership footballers, TV stars
and other celebs, shares his recipe for sea bass fillets with • 4 seabass fillets approx. 200g • 200ml of double cream
each
Jersey Royals and a white wine cream. • A bunch of asparagus • 100ml white wine
• 1 lemon
• 2 heads of tenderstem broccoli • Butter
• 1 packet of spinach • Vegetable oil
• 500g of Jersey Royal potatoes

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.

REAL ROCHDALE - SUMMER 2023 16 17 REAL ROCHDALE - SUMMER 2023