L I V E 2 4 -SE V EN
KI L P ECK INN
GRILLED FILLET OF STONE BASS WITH MUSSELS, LINGUINE, SAMPHIRE & SAFFRON CREAM
I’ve only recently started using stone bass. It’s a really tasty and robust fish, as well as being sustainable. If you can’t get stone bass from your fishmonger, substitute it with a fillet of sea bass.
This dish combines some of my favourite flavours from the sea – fish and mussels offset by the salty zing of samphire, all brought together with a delicate saffron cream sauce. The perfect dish for a warm spring evening.
INGREDIENTS (SERVES 4)
• 4 fillets of stone bass (or sea bass), scaled and pin bones removed
• 24 mussels • 1 shallot, finely sliced • 100ml dry white wine • 250ml double cream • A pinch of saffron powder
• A handful of samphire (any woody stems removed)
• 300g linguine (or spaghetti or tagliatelle)
METHOD
• Cook the linguine in boiling salted water for approx. 8 minutes
• Lightly oil and season the stone bass and place under a hot grill, skin side up, for 5-6 minutes or until cooked through
• Place the shallot, white wine and mussels in a large pan. Cover and cook on a high heat for 2-3 minutes until the wine is boiling and the mussels have all opened. Add the cream and saffron and bring back to the boil. Simmer for 2-3 minutes.
/ 88 • Blanch the samphire in boiling water for 2-3 minutes
• Toss the pasta through the saffron cream sauce and turn out into a deep bowl. Place the fish on top and scatter the samphire around the edges
The Kilpeck Inn, Kilpeck, Hereford HR2 9DN Tel: 01981 570464
www.kilpeckinn.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108
