Richard Peak
Richard started his carer on cruise ships before returning to his native Yorkshire. He is equally at home working as part of a team as he is taking charge.
He has a real passion for food and fish in particular, so it was no surprise that he asked to cook a sea bass dish for this feature.
Pan fried sea bass with saute potatoes, shallots and chive veloute
Sea bass is always popular at dinner parties and this dish is sure to impress.
Ingredients
8 x Sea bass fillets (trimmed)
10 x whole shallots
2 x Maris Piper potatoes
1 x bunch of chives
2 x king prawns (cooked and diced)
1 x glass white wine
2oo ml x double cream
Serves 4
Method
1. Peel and cut the potatoes into 2cm slices, boil until almost cooked
2. Peel and roast the shallots
3. Fry the potatoes in a hot pan with a little olive oil and season
4 . Score and season the sea bass before placing skin side down in a hot frying pan, turn when golden brown and continue to cook for 2 minutes
5. In the meantime reduce the wine, add the cream chives then prawns
6. Arrange the saute potatoes and shallots in the centre of a plate, place the sea bass on top then spoon the veloute arround
