Starter cooked by Matthew Lees in the Lancashire Heat of the 2014 North West Young Chef Competition.
Ingredients
- 500-600g Morecambe bay sea bass
- 1 Lime
- 28g Morecambe bay brown shrimps:
- 90g Marsh samphire
- 100g Nettles
- 500ml Vegetable stock
- 85g Onions
- 50g Wild garlic
- salt, pepper, oil
- Micro herbs
Method
- Fillet the seabass and remove any pin bones, trim and cut into thin slice.
- Heat up the lime juice, oil and seasoning and dress over the seabass slices.
- Sweat off the onions until they are soft, add the vegetable stock, bring to the boil and remove from the heat.
- Add the nettles and wild garlic, puree until smooth, pass through chinois.
- Dress the bowl with the Seabass, shrimps and micro herbs. Serve nettle soup in a sauce boat.
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