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Pan-fried Fillet of Welsh Seabass with Shrimp Butter and Crushed New Potatoes with Peas
Rare Recipe from Pawel Banaszynski, Gwesty Cymru
A Polish chef with a Welsh soul, Pawel Banaszynski’s enthusiasm for cooking Welsh food is evident in his dishes. In an area abundant with local produce, Ystwyth Valley Lamb and local Sirloins are menu favourites and specials such as Cardigan Bay Seabass keep it seasonal.
Pan-fried Fillet of Welsh Seabass with Shrimp Butter and Crushed New Potatoes with Peas
INGREDIENTS - SEABASS
- 4 x fillets seabass
- 100g fresh or frozen peas
- 1kg new potatoes
- 1tsp fresh mint, finely chopped
- 2tbsp olive oil
- Sea salt and pepper
INGREDIENTS - SHRIMP BUTTER
- 100g fresh peeled shrimps
- (8 shrimps with shells for garnish)
- 1tsp fresh dill finely chopped
- 2tbsp lemon juice
- 1tsp fresh parsley finely chopped
- Salt and pepper to taste
METHOD - SEABASS
- Put seabass fillets on a plate and season with sea salt and pepper and a drizzle of olive oil.
- Boil potatoes until soft and drain. Transfer to a bowl and crush using a fork.
- Boil the peas with a little sugar, salt and pepper and 1tbsp butter. Simmer until soft then drain.
- Add peas to the potatoes and mix together with 2tbsp olive oil and the mint.
- Heat a frying pan with some oil, put the fish fillets in skin side down and fry for a few minutes until the skin is brown and crispy. Turn the fish upside down and either finish under the grill or fry for a few minutes more in the pan.
METHOD - SHRIMP BUTTER
- In a heavy based pan, melt the butter and add the shrimps, herbs and lemon juice, season to taste. Fry until cooked then set aside.
SERVING
- Arrange the warm potatoes on a plate, put the fillet of fish on the top and finish with the butter sauce.
- Garnish with the shell-on shrimps.