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

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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