Tuesday, June 26, 2012

Mark Dodson`s recipe for Sea Bass and Green Garlic

 Fillet of Sea Bass with Green Garlic (4 Portions)
4 x 150g Fillets of Sea Bass
100g Green Garlic (Outer skin removed, and broken into cloves)
100g Leek
200g Carrots
140g Samphire
30g Butter
50ml Noilly Prat (or Dry Vermouth)
Olive Oil
Sea Salt
120g Crème Fraîche


Cut the Carrots and Leeks into a fine Julienne and sweat without colour for 1 minute in the butter, add ½ of the Vermouth and then reserve.
 In a very hot pan with a little Olive Oil sear the Sea Bass only on the skin side.
Cut 4 squares of Tin Foil 30cm by 30cm and in the centre of each drizzle a little Olive Oil, onto this place the Carrot and Leek Julienne and then the Sea Bass Fillet, around the edge place the Samphire and on top of the fish place the Garlic and some Sea Salt.
Fold the Tin Foil to form a parcel ensuring the edges are tightly closed.
Pre-heat a baking sheet in the oven at 200°c and onto this place the four parcels.
Bake for 15 minutes and then take out of the oven.
ServingWith a Fish Slice carefully remove the contents of the parcel and place onto a warm plate ensuring that you have all of the cooking juices, just to one side of the fish put a good spoon of the Crème Fraîche, season the Garlic and the Bass with a little more Sea Salt and serve immediately.

Absolutely lovely !

Friday, June 15, 2012

Mark Dodson of the one star Michelin pub and restaurant, The  Masons Arms, Knowstone creating a mouth watering dish of Sea Bass and green garlic. Delicious ! Thank you Mark.

Thursday, June 14, 2012

Green Garlic packed for Total Produce ( Growfair )  heading for the South West
Drought combat methods.

Its hard to believe we had to come up with this method of watering in newly planted plugs just a few short weeks ago when all was so dry !!