GRILLED LOCAL SEABASS WITH CRUSHED JERSEY ROYALS

AND SAUCE VIERGE

INGRIEDIANTS

SERVES 4

4 SEABASS FILLETS (SKIN ON)

10 SHALLOTS SLICED

500 ML CABERNET SAUVIGNON WINE

BAY LEAF

4 X PLUM TOMATOES

CHERVIL

TARRAGON

DILL

CHIVES

MINT LEAF

1 LB FRESH HAND DUG JERSEY ROYALS

BUTTER

175 ML OLIVE OIL

MALDON SALT, BLACK PEPPER

8 SPEARS OF ASPARAGUS

FRESH LEMON JUICE

METHOD

PEEL AND SLICE THE SHALLOTS, PLACE IN A SAUCEPAN WITH THE RED WINE AND BAY LEAF, REDUCE UNTIL THE WINE BECOMES A SYRUP AND THE SHALLOTS ARE RED AND COOKED.

SNAP THE BOTTOMS OF THE ASPARAGUS AND PEEL THE STEMS, COOK IN BOILING SALTED WATER UNTIL TENDER, AND REFRESH IN ICE WATER.

BLANCH THE PLUM TOMATOES IN BOILING WATER FOR FIVE SECONDS AND THEN REFRESH IN ICE WATER.  PEEL AWAY THE SKINS AND CUT INTO QUARTERS.  REMOVE THE SEEDS FROM THE FLESH, THEN DICE THE FLESH, SET ASIDE IN THE FRIDGE UNTIL NEEDED.

WASH THE JERSEY ROYALS, PLACE IN A PAN AND COVER WITH COLD WATER WITH SOME MINT LEAVES.  COOK UNTIL TENDER, STRAIN OFF THE WATER AND KEEP WARM IN A LARGE BOWL.

TAKE THE CHERVIL, DILL AND TARRAGON FROM THE FRIDGE AND CAREFULY PICK THE LEAVES OF THE STALKS, CHOP THE CHIVES AND PLACE IN A SMALL BOWL UNTIL NEEDED.

WHEN YOU ARE READY TO COOK THE SEABASS, PREHEAT THE OVEN TO AROUND 200°C / 400°F / GAS MARK 6. HEAT A LITTLE OIL IN A HEAVY-BASED NONE STICK FRYING PAN WITH HEAT-PROOF HANDLES.  SEASON THE SEABASS FILLETS WITH SALT AND PEPPER. CAREFULY PLACE THE FILLETS SKIN SIDE DOWN INTO THE PAN, COOK FOR ABOUT 2-3 MINUTES THEN TRANSFER TO THE OVEN AND COOK FOR A FURTHER 3-4 MINUTES.  THE FLESH SHOULD BE FIRM AND SPRINGY TO THE TOUCH.  REMOVE ROM THE OVEN, ADD A TEASPOON OF BUTTER TO THE PAN AND A SQUEEZE OF LEMON JUICE, CAREFULY TURN THE FILLETS OVER AND KEEP WARM.

IN A SMALL SAUCEPAN ADD THE OLIVE OIL AND THE RED WINE SHALLOTS AND KEEP WARM, THEN ADD THE DICED TOMATO AND THE FRESH PICKED HERBS, SEASON WITH SALT AND PEPPER.

FINALLY CRUSH THE JERSEY ROYALS WITH A LITTLE BUTTER USING A FORK, ADD THE CHOPPED CHIVES AND SEASON WITH SALT AND PEPPER

USING A PASTRY CUTTER PRESS THE JERSEY ROYALS INTO ROUNDS ON A WARM PLATE.  REMOVE THE CUTTER AND PLACE THE SEABASS FILLET ON TOP, SPOON THE WARM SAUCE VIERGE AROUND THE POTATOES AND FINISH WITH THE ASPARAGUS.