INOUT FILM

Rob Brittain, Head Chef at 1539 Bar & Restaurant at Chester Racecourse shows us how to cook Pan fried Anglesey Farm sea bass, hazelnut crusted scallop, vanilla mash and butternut squash puree

Serves 4

Ingredients

4 Sea bass fillets (ask your fishmonger to fillet, scale and pinbone)
3 Medium potatoes
1 Small butternut squash
4 Hand dived scallops
1 Vanilla pod
125g Butter
100ml Cream
80g Blanched hazelnuts

Method

1. Peel the potato and boil in salted water until soft. Drain and leave in the pan to remove excess moisture, and mash.
2. Peel the butternut squash, dice and boil in salted water for 10 minutes or until tender.
3. Bring the cream and half the butter to the boil and then add to the mashed potato in stages to the desired consistency.
4. Put the cooked butternut squash into a blender, add the remaining butter and puree until smooth. Season to taste.
5. Blend the hazelnuts to a crunchy consistency, not too smooth. Turn out onto a plate and roll the sides of the scallops in the hazelnuts.
6. Place the sea bass fillets in a searing hot pan skin side down. Season the flesh, and turn the pan down to a low heat, cook until the flesh is opaque three quarters of the way up. Turn and cook the skin side for 30 seconds. Transfer to a warm plate.
7. Place the scallops in the same pan with a splash of oil for 90 seconds until golden in colour. Turnover and cook for another 30 seconds.
8. Stripe the butternut squash across the plate and arrange the fish and scallops on top. Pipe or spoon the mashed potato on the side.

1539 The Racecourse, Chester

Tel: 01244 304611