Escalope of Lymington Seabass with a Fricassee of New Forest Mushrooms, Braised Pearl Barley and Caramelised Endive
Serves 8
Ingredients
For the sea bass
8 Fillets Sea Bass
Olive oil
Plain Flour
Lemon
Butter
For the barley and mushrooms
100g Pearl Barley
200ml Chicken Stock
Few Drops Cep Oil
300g Wild Mushrooms
200ml Double Cream
50ml Madeira
50ml Chicken Sauce
½ bunch Chopped Chives
For the endive
4 White Endive
Olive Oil
Salt
Method
1. Dry the fillets, lightly colour in hot oil until golden and turn over. Remove from the heat and place some butter in the pan, season with salt and lemon juice and place to one side to rest.
2. Sweat the barley in the butter until lightly coloured and add the chicken stock, cook gently until tender and keep warm.
3. Sauté the mushrooms in a hot pan with a little olive oil until golden, Add the cream, chicken sauce and madeira and bring briefly to the boil. Simmer until thickened and season with the chives and salt. Finish the barley with the cep oil and season.
4. Cut each endive lengthways into 2 ensuring the root is left intact. Blanch in boiling salted water for 2 minutes until just tender and drain. Drizzle with the oil and sear the cut sides in a very hot pan until golden and caramelised. Season and keep warm
To serve: place a spoon of the barley onto each plate and a piece of endive next to it. Top with a piece of fish and then a portion of the mushrooms and sauce.
Serve at once
This recipe was created by Head Chef Matthew Tomkinson at The Terrace Restaurant, Montague Arms Hotel.
“It’s really important to us that we buy the best produce possible, I feel really lucky that I can get so much of it locally without compromise. Over the years we have developed relationships with local suppliers and grown together, their produce has become intrinsic to what we do and gives our food an identity that we are extremely proud of.” - Matthew, The Terrace Restuarant.