Roasted Bass and Seared Scallops with Artichokes, Samphire Grass and Horseradish

Chef : Andy Beaumont : The Falcondale Rare Recipe from Andy Beaumont, The Falcondale

The award-winning Falcondale is renowned for its food and has achieved two AA rosettes. Under the guidance of newly arrived head chef, Andy Beaumont, who has also worked at the Michelin star Tyddyn Llan in Denbighshire, the hotel aims to extend the culinary boundaries.

Roasted Bass and Seared Scallops with Artichokes, Samphire Grass and Horseradish

Recipe : Roasted Bass and Seared Scallops with Artichokes, Samphire Grass and Horseradish : The Falcondale

INGREDIENTS

1 portion of bass per person
2 scallops halved
4 baby globe artichokes
1 pt of milk
Small piece of horseradish
50g samphire

METHOD

Boil the artichokes for 18 minutes, peel down to the heart, cut one in to quarters save 4 pieces and puree the rest.
Finely grate the horseradish and add to the milk, heat to infuse (do not boil).
Wash the samphire and blanch.
Sear the bass and scallops until golden skinned and baste with foaming butter.
Heat the quartered artichokes in a little butter, foam the infused milk with a stick blender.
Assemble.