Recipe of the Month

Menu of the Month  – A delicious quick and easy summer dish now being served in our Arlington Grill and Brasserie restaurant  

From Paul Branford, The Head Chef at The George Hotel Norwich

Crispy Sea Bass Fillet, Samphire, Saffron Potatoes  and  a rich seafood sauce

 To Serve Four

Seafood Sauce

Crab and lobster shells, onion, carrot, celery and black pepper corns.

The ingredients are fried with a knob of butter then covered with cold water and brought to the boil. It is then simmered for a further 30 minutes. After the 30 minutes the sauce is then liquidised and sieved, seasoned to taste and finished with a dash of Pernod.

400g Charlotte Potatoes

2 to 3 Saffron strands

Peel the potatoes and cut into wedges, boil in salted water with the Saffron strands until just cooked.

200g Trimmed Samphire

Wash the trimmed Samphire in cold water to remove any excess salt, plunge into unsalted boiling water and bring back to boil. Remove from the heat and strain, toss in melted butter before serving.

4 x 150g Sea Bass Fillets

The Sea Bass fillets are passed through seasoned flour and fried in hot oil for 2 minutes on each side, skin side down first in a non stick pan.

Leave a Reply

Your email address will not be published. Required fields are marked *