PAN-FRIED WILD SEA BASS FILLET, NORFOLK POTATO RISOTTO, CRISPY FISHCAKE, TENDERSTEM BROCCOLI, WALNUTS, DILL OIL

Serves 4

Wild sea bass 1.4kg – cleaned and descaled, filleted into 4 portions (ask your fishmonger to do this)

Olive oil and 50g butter to cook

250g tenderstem broccoli

For the potato risotto

450g of new potatoes (diced into small cubes)

Chicken stock (best made fresh from a chicken carcass, white wine and chopped onions)

1 banana shallot finely diced

Sprig of fresh thyme

Chives to garnish

50g butter

For the crispy fishcake

4 new potatoes

50g good quality cheese (cheddar)

150g fish (offcuts are fine, white fish of your choice)

Panko breadcrumbs

Flour Eggs l For the potato risotto, sweat the shallot with the thyme in olive oil. Add the potatoes and slowly add chicken stock, cooking risotto style. Finish with seasoning and butter. l For the crispy fishcake, cook the potatoes until soft, then roughly crush. Grate your cheese and add to the potato mixture. Skin your fish and remove the bones - lightly fry off the fish. Add the fish to your potato mix. Hand roll your mixture into equal size cakes. Get an equal mixture of flour and egg wash and coat the cakes then cover with breadcrumbs. Lightly fry in oil for a few minutes using a shallow pan until crisp and golden, turning to ensure even colouring. l Pan roast the sea bass fillets skin side down in olive and butter until cooked. l Bring a pan of water to the boil. Carefully add in the tenderstem and simmer for around 2 minutes - only until they’re slightly cooked through and tender. In a large bowl, fill with half ice and water. To test, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then eat it. If the test is good then scoop out the tenderstem quickly and immediately move to the ice bath. Keep in the ice bath just until they’ve cooled, about 20 to 30 seconds. Remove, drain and set aside. Just before serving use the pan you have used to fry your fish to lightly fry off for maximum flavour. l To serve, place the potato risotto on the plate. Carefully place the sea bass fillet on top Drizzle with oil or make a dill emulsion. Add some chopped walnuts as desired. Optional extra: brown shrimp make a good addition too!