For the sea bass:
4 x sea bass 300g-400g, scaled, fillet and pin boned.
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 herb dumplings:
95g plain flour.
70g whole egg.
63g whole milk.
1 tablespoon chopped parsley.
1 tablespoon chopped chives.
Salt and Pepper.
Place the flour in a large bowl, make a well in the centre and add the egg. From the inside out, start to incorporate the flour into the egg, until all the flour in combined. Then beat in the milk until the mix is smooth, add the herbs and 10g of salt and large pinch of pepper. Leave to rest for 1hr. Bring a large pan of salted water to the boil. Place a colander over the pan of water, ensuring that it’s not touching the water, and put the batter into a piping bag. Cut a small whole in the bag, and pour into the water. When the dumplings float they are cooked, strain, and lightly oil. Serve immediately or reheat in the oven.
For the sour cream:
400ml sour cream.
1 tablespoon finely chopped dill.
Hang the sour cream in muslin, to drain off any excess liquid. Combine the cream, dill and salt.
For the leek:
Salt and Pepper.
Wash the leeks. Steam the leek until tender, 10-15 minutes. Allow to cool, then peel off tougher outer layers. Cut the leeks into even size pieces, and the trim off the root. Roast the leek with a little olive oil, over a medium high heat, until golden brown and season with salt and pepper.
For the brown butter sauce:
1 tablespoon lilliput capers, rinsed.
1 tablespoon of finely chopped parsley.
Juice of half a lemon.
Heat the butter in a small saucepan until 152 deg cel, or starts to go nutty brown in colour. Add the lemon juice to stop the colouring. Strain through muslin. When ready to serve, add the capers, when warm add the parsley and a little salt. Serve immediately.