For the Sea Bass
- 4 x sea bass 300g-400g, scaled, fillet and pin boned. Skin scored.
For the Creamy Mushrooms and Quinoa
- 300g button mushrooms
- ½ a banana shallot – diced finely
- 1 x clove of garlic – chopped finely
- 15g dried cepes
- 500 ml double cream
- 50g white quinoa
- 2 small leeks
- 1 x medium carrot, peeled and trimmed
- Vegetable Oil
- Nori Powder
For the sea bass. Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the creamy mushroom and quinoa. Place the dried cepes and 500ml of water in a small saucepan, bring to the boil, and then simmer for 5 minutes. Bring a small pan of seasoned water to the boil, add the quinoa, and cook for 12-15 minutes, then strain. Finely chop the mushrooms, either by hand or in a blender place a splash of oil in a medium size pan, and sweat the shallot and garlic off until soft. Add the chopped mushrooms, salt and pepper, and cook until the water from the mushrooms has disappeared. Strain the cepe water through muslin cloth and add to the chopped mushrooms, reduce this liquid until it has almost disappeared. Add the double cream, and reduce by ¾. Add the quinoa, check seasoning, and add lemon juice to taste.
For the leeks. Peel outer layer of the leek off, and remove most of the green. Cut leek down the middle into 2 pieces. Then cut again into 1 cm pieces. Steam for 3 or 4 mins or until cooked.
For the crispy carrot. Heat the oil to 150 deg cel. Spiralize the carrot, using the finest cutter. Deep fry until moisture has gone from the oil, and crispy. Drain on kitchen paper, and season with a little nori powder.