Sea bass with cockle popcorn, sea vegetables and cockle butter sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 x 200g/7oz thick sea bass fillets
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 fresh thyme sprigs
  • 200g/7oz–300g/10½oz cockles
  • 125ml/4fl oz vermouth
  • 1 lemon, juice only
  • 50ml/1¾fl oz whole milk
  • 75g/2½oz plain flour
  • 75g/2½oz semolina flour
  • 200g/7oz butter, cut into cubes, plus extra for frying
  • selection of sea vegetables (aster, purslane, penny wort)
  • selection of baby vegetables (courgettes, leeks, asparagus)
  • 1 tbsp fresh chervil, finely chopped, to serve
  • 1 tbsp chives, finely chopped, to serve
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