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Recipe of the month

By 11th May 2018 No Comments
Will Dolphin- Buckland Tout Saints- 054-Low Res

Line Caught Wild Sea Bass, Spiced Chickpeas, Preparations of Cauliflower

Ingredients

1 large cauliflower

200ml cream

50gms butter

1 4lb wild bass (scaled, filleted and pin boned)

Steamed greens

Coriander cress

 

Chutney Ingredients

1 x large shallot

250gms dried apricots

2 x cooking apples

150gms sugar

100ml vinegar

 

Spiced Chickpeas Ingredients

350gms tinned chickpeas

30g pickled ginger finely chopped

2 medium red onions peeled and finely chopped

4 cloves of garlic crushed

½ tsp ground cumin

100ml balsamic vinegar

100ml soy sauce

4 tbls tomato ketchup

6 tbls sweet chilli sauce

50ml olive oil


Cauliflower Puree

  1. Sauté the cauliflower until soft, add cream and cook out
  2. Blend in a blender until smooth

 

Spiced Chickpeas

  1. Open and wash the chickpeas
  2. Sweat the onions and cumin in olive oil, add the vinegar and garlic and cook for a further 10 minutes
  3. Add the rest of the ingredients and cook for 10-15 minutes until it thickens slightly then add the chickpeas

 

Apricot Chutney

  1. Sweat shallot
  2. Add all other ingredients
  3. Cook slowly until thick
  4. Chill

 

Delivery

  1. Pan fry the seabass until golden brown, flip over adding a knob of butter and place in the oven on low heat whilst plating the dish (approx. 150 degrees)
  2. Smear cauliflower puree on plate, layer with spiced chick peas and steamed greens.
  3. Place the seabass on greens and top with apricot chutney and coriander cress

(serves 4-6 people)

Recipe kindly supplied by Ted Ruewell, Head Chef, Buckland Tout-Saints

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