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13 November 2014

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You are in: Hampshire > BBC Radio Solent > Jon Cuthill > Info Vault > Faster Chef > Faster Chef - Sea Bass with Asparagus

Faster Chef - Sea Bass with Asparagus

Love cooking, but don't think you can make a great meal with your 100mph hectic lifestyle? Let BBC Radio Solent's Jon Cuthill help you with a variety of different tasty and speedy recipes.

The World of Jon Cuthill Vault

Every week Jon Cuthill invites some of the South's best chefs to take the Faster Chef Challenge. Their task is to cook a meal live on the radio in under five minutes, and make it look, smell and taste delicious. You can also click on the link below to download other recipes from the series.

Sea bass with asparagus

Sea bass with English asparagus

Sea Bass with English asparagus, samphire and morels

By Private Chef Duncan Ray

Ingredients (serves 2)
2 x 150g Sea bass fillet, skin on, descaled and pinboned
6 asparagus spears
100g samphire or substitute for baby spinach
50g morels
20g butter
200ml water
Olive oil
Salt and pepper
Hazelnut oil

Duncan Ray

Private chef from Fleet - Duncan Ray

Method

  • Peel asparagus, cut into 1 inch sections.
  • Wash samphire disregarding the black tips and stalks.
  • Wash morels lightly in water to remove grit and leave to dry on kitchen paper.
  • Bring butter and water to boil in 9' frying pan, add the asparagus.
  • Add samphire and morels and cook for a further 1 min.
  • Remove from heat and keep hot. Season with salt and pepper.
  • Place fish skin side down in pan. Cook for 1 or 2 minutes.
  • Serve and drizzle with hazelnut oil.

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last updated: 15/08/2008 at 13:24
created: 25/04/2008

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