TEL: 01481 736676

RECIPES

Guernsey Sea Bass Fillet,

Rocquette Cider & Seafood Minestrone

Serves x 6

1200g - Sea bass fillet

500g - Fish bones for stock

500ml - Rocquette dry cider

100ml - Dry white wine

150g - Courgette

100g - Shallots

225g - Tomatoes

100g - Carrot

80g - Spaghetti

100g - Palourdes or mussels

12 - Scallops

100g - Queen scallops

100g - White crab meat

1pkt - Tarragon

1pkt - Chives

1 - Clove garlic

1 - Fennel bulb

50g - Guernsey butter

Olive oil / salt / pepper

 

To prepare a fish stock, firstly rinse the fish bones in plenty of cold water. Heat the olive oil in a large saucepan. Add the garlic, half of the chopped shallots and half of the fennel bulb and fry for 5 minutes without colouring. Pick the herbs and add the stalks to the above with the white wine. Increase the heat until boiling and reduce the liquid by half. Place the fish bones in the pan together with about 1 litre of water. Bring to the boil and skim off any scum from the surface. Reduce heat and simmer gently for 20 minutes before straining through a fine sieve. For a clearer stock pass through a fine muslin cloth again. Allow to cool. Refrigerate until required.

 

To prepare the minestrone heat some olive oil in a large saucepan, add diced shallots, carrot, fennel and cook gently for 5 minutes until soft. Add the reduced fish stock and cider, bring to boiling point before adding the snipped pasta, Cook until tender before adding the diced courgette, cherry tomatoes and chopped herbs. Add the palourdes, freshly picked crab meat and queen scallops, season to taste and set aside ready to serve.

 

Season the Sea Bass fillets both sides and seal in a hot non-stick pan skin side down. When it is beginning to colour, turn each fillet over and place the pan in a hot oven for 5 – 6 minutes.

 

Season the Scallops and sear in a separate non-stick pan and combine with the seafood minestrone broth.

 

Serve the broth into large bowls with a portion of Sea Bass and seared Scallops.

 

Finally, shave a little parmesan cheese on the top prior to serving.

 

Finally shave a little Parmesan Cheese upon the top prior to serving.

 

The Pavilion in the Park, St Pierre Park Hotel, St Peter Port, Guernsey, Channel Islands    Tel: 01481 736676    Email: pavilion.stpierrepark@handpicked.co.uk