2 portions 2x Fillet (100g) Seabass 2 Cloves Garlic 2 teaspoon Parsley 2 teaspoon Basil 2 teaspoon Dill 50g Bread Crumbs Pinch Cayenne Pepper 70g Butter 4 Eggs 85g OO Flour 10g Pine Nuts 100ml Olive Oil ½ Onion ½ Leek 12 Cherry Tomatoes 1 Bay Leaf ½ Lemon
Method • Prep fish – fish stock • Make pasta dough 85g OO flour and 4 yolks – rest in fridge. • Blitz breadcrumbs, chopped garlic, parsley, basil and dill. Add salt and pepper and a pinch of cayenne pepper, add ½ lemon to beurre noisette and mix in crumbs – roll out on parchment paper to set. • Pass fish stock and reduce. • Make pesto, blitz garlic, pine nuts; add basil and olive, season to taste. • Roll pasta out. • Sweat vegetables, add cherry tomatoes and fish stock, boil till tomatoes soft and blitz – pass. Recipe by Tom Lee, runner up in the Essential Cuisine North West Young Chef Competition 2009.