Recipe: Seared scallop and seabass
PUBLISHED: 06:00 16 March 2016
Head chef and owner of The Creek in Great Bentley, Terry Howard, shares his recipe for seared scallop, seabass, white wine and cauliflower puree, wilted lettuce, caviar and parma ham crisp
Terry Howard, head chef and owner of The Creek in Great Bentley, bases his culinary skills on the high end restaurants he’s worked in in London’s West End. With his wife and family, Terry moved to Essex almost 18 months ago to enjoy the countryside with their young family. Terry says: ‘People come here from all walks of life, whether it’s for a special occasion or just a casual lunch. They come in, relax and just enjoy the food we serve.’ Here Terry shares his recipe for a superior starter that is sure to impress
2 seabass fillets
1/2 a small cauliflower
1 garlic clove
2 baby gem lettuces
4 Parma ham slices
55g jar of Avruga/Arenkha caviar
100ml of milk and double cream
Dry white wine of your choice
Butter, oil, salt and pepper
For the puree, chop the cauliflower into very small pieces and finely dice the shallot and garlic. Melt the butter in a saucepan on a medium heat, then add the cauliflower, shallot and garlic (but do not colour). Add a splash of white wine and reduce by half. Once ready, add your milk and cream. Turn down the heat to low, cover with a lid and occasionally stir until cauliflower is cooked. Once ready, blend in a liquidiser until smooth and season to taste.
For the Parma ham, place grease proof paper on a tray and place the Parma ham on top. Then place another sheet of grease proof on top of the ham and then another tray (like a sandwich) then bake in an oven at 170C for approximately eight minutes. Once done, remove the ham and allow to air cool.
For the lettuce, cut the lettuce into thin slices (Julienne). I use cos lettuce, but baby gem or radicchio would be fine. Gently heat the butter in a pan with a touch of water. Add the lettuce for approximately 10 seconds, season and remove from the pan.
For the sea bass and scallops, heat oil in a frying pan and cut the sea bass in half, season and place, skin side down, in a pan for approximately one minute. Add butter halfway through and baste. Turn the fish over, cook for a further 15 seconds and remove from the pan. Do the same with the scallop but only for 20 to 25 seconds each side.
Finally, plate and add caviar to you dish once plated.
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Flag Hill, Great Bentley, CO7 8RE, 01255 317950, www.thecreekgreatbentley.co.uk