by Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa


I am Andrew Soddy, Executive Head Chef at L'Horizon Beach Hotel & Spa

Well the bad weather might finally be leaving us now on our beautiful little island, but it’s made our pride and joy, the famous Jersey Royals fight for their little lives! The Jersey Royals could be a little late arriving due the bad weather we had during late February, but a source tells me we will still get them in April, they may just be a little smaller.

For me as a Chef the first of the new season royals are just a wonderful sight, especially on the plate. Their nutty and sweet flavour just complete any dish.

 


PAN FRIED SEA-BASS WITH A SAFFRON MINESTRONE SAUCE

Ingredients

  • Fillet of sea-bass (175 - 200g per portion)
  • Flour for dusting
  • Olive oil
  • Butter
  • Salt & Pepper

Method

  1. Season and lightly flour the skin side of the sea-bass.

  2. Pan fry in olive oil, skin side down, until crispy and golden brown.

  3. Add a knob of butter and turn the fish in the pan, cooking for a further minute or two.

Ingredients for minestrone

  • 3 tbsp olive oil
  • 1-2 fennel bulbs, diced
  • 2 banana shallots, sliced in to rings or diced
  • 1 carrot, diced
  • 2 courgettes, pre-blanched and diced
  • 2 large garlic cloves, halved
  • 2 strips of orange zest
  • 300ml white wine - pre-boiled and reduced by 3/4
  • Generous pinch of saffron
  • 200ml fish stock
  • 400ml tomato water (from white tomato soup)
  • 4 plum tomatoes, blanched and cut into 1cm cubes
  • Butter
  • Parsley, chopped
  • Tarragon, chopped
  • Chervil or chives, chopped
  • Salt & Pepper

Method

  1. Heat the olive oil in a saucepan. Add the fennel, shallot rings and carrots, along with the garlic and orange zest. Cook on a medium heat, without colouring, until softened. Add the white wine reduction.

  2. Add the saffron and cook for a few minutes before pouring in the fish stock and tomato water. Simmer until the vegetables are completely tender. Season with salt and pepper. The broth can now be removed from the heat and left to cool. Once cooled, the orange zest and garlic halves can be removed. 

  3. To finish, heat the minestrone whisking in a knob or two of butter to create a silky smooth consistency.

  4. Add the blanched courgettes, diced tomatoes and fresh herbs.

  5. Present the dish as shown in the photograph.