Recipe file British classics
GILES DICKINSON, CHEF AT 18TH-CENTURY COUNTRY PUB THE BOOT INN IN BERWICK ST JAMES, SHARES TWO OF HIS FAVOURITE DISHES – BOTH OF THEM TRADITIONAL FAVOURITES, PERSONALISED WITH HIS OWN TWIST
Wild sea bass wrapped in English ham with a cockle vinaigrette
(Serves 2)
The dressing for this delicious sea bass dish is very light and flavoursome, making this a really healthy and light (but filling) dinner option.
Ingredients: 2 slices best cured English ham (use Parma or prosciutto crudo if you can’t find English ham) 2 x 6oz portions of wild sea bass, neatly trimmed and skin scored 300g fresh cockles, left under cold running water for 2 hours to remove grit 1 glass white wine White wine vinegar Olive oil Flat leaf parsley, chopped
For the champ 2 portions mashed potatoes 4 fl oz milk 1 small bunch scallions (or spring onions), finely sliced Chives, chopped
Method: 1. Lay the separate slices of ham out with the long edge parallel to the sides of your board. Place the sea bass flesh side down on the ham with about an inch free nearest to you. Fold that inch up onto the skin side, then roll the fish over away from you until the ham completely surrounds the fish. Keep in the fridge until needed. 2. Drain the cockles and put into a hot pan with a close fitting lid, add the wine, put the lid on and cook, shaking occasionally until all the cockles have opened (3-4 mins depending on size and the heat of the pan). Remove from the heat and leave for a few minutes to rest. 3. Tip the cockles into a colander over a bowl to collect the juice. Shake well to remove all liquid, and keep warm. Tip the juice through a doubled muslin sieve (or a tea towel) to remove any retained grit and quickly reduce by half. Add white wine vinegar and olive oil to taste,
season and add the cockles back in the pan. Keep warm. 4. For the champ, put the milk and the scallions in a pan and heat until the scallions are soft and most of the milk has evaporated. Add the hot mashed potatoes and chives, stir until combined and adjust the seasoning. Keep warm. 5. In a hot pan, cook the fish flesh side down for 1 minute until crisp, and turn on to the skin side and place in a hot oven (about 200°C) for around 5-6 minutes. Remove and allow to rest for a couple of minutes. 6. To plate, spoon the champ into the centre of a hot plate, place the fish on top, skin side up. With a slotted spoon remove the cockles and dress them around the plate. Add the parsley to the vinaigrette and stir well to ensure it is evenly mixed, pour over the fish and serve. Accompany the dish with some lightly steamed purple sprouting broccoli or spring greens.
www.mediaclash.co.uk Salisbury Life 39
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