Seabass sauce verige

Guest blogger Allan Maynard joins us this week, Allan is sous chef at the 2 aa rosette Glan house hotel, you can follow Allan on twitter @lesouschef and the same on Instagram  to see his stunning food. Here are two of Allan’s favourite summer dishes

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Couple of my favourite and quick summer recipes, perfect to impress loved ones with restaurant style food
  • Sea bass, sauce vierge
  • 50g butter, melted
  • 2 sea bass fillets

For the sauce

  • 100g cherry tomatoes, finely chopped
  • 2 tsp small capers
  • juice of ½ lemon
  • 1 shallot, finely chopped
  • 100ml extra-virgin olive oil
  • handful torn basil leaves and chopped chives, to garnish
  • 10 black olives 
  • 1 bunch of asparagus 
  •  Line a grill pan with foil and brush lightly with butter. Brush the fish on both sides with butter and season. Lay on the foil, skin-side up. Put the tomatoes and shallot in a pan with the capers, lemon juice and oil, and season. Grill the bass for 5-7 mins under a hot grill until just cooked and the skin is starting to brown. Meanwhile, warm the sauce through for 2 mins, then stir in some of the torn basil leaves. Lift the bass onto warmed plates using a fish slice and spoon the sauce around. For the asparagus i pot of seasoned simmering water cook place asparagus into the pot cook for 2 minutes, remove and season with butter and salt .  Serve with steamed new potatoes or small baked potatoes, asparagus and add the remaining basil and chives. Perfect also for the BBQ

Ingredients perfect summer desert Eton Mess (works with all summer berries why not mix and match) 

  • 500g/1lb 2oz strawberries hulls removed

  • 400ml/14fl oz double cream

  • 3 x 7.5cm/3in ready-made meringue  nests, crushed

  • 1 bar off your favourite chocolate

  • sprigs of fresh mint, to garnish

Preparation method

  1. Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
  2. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and your favourite chocolate
  3. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint
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