4 x 175g (60z) fillets of seabass, scales & bones removed
Sea salt & freshly ground white pepper
1 tsp olive oil
300g of mangetout, cut into julienne (thin slices)
½ small head of celeriac, cut into julienne (thin slices)
100g Avonmore Butter diced
1 pot Avonmore cooking cream
200ml fish stock
1 tbsp each of red & black lumpfish roe (optional)
Place a Chinese bamboo steamer over a pan of boiling water and reduce the water to a simmer, alternatively set the dial on a commercial steamer to the fish setting.
Cut the seabass fillets in half and place onto a plate or tray (small enough to fit into your steamer) brushed with the olive oil, skin side down.
Season with sea salt & freshly ground white pepper.
Transfer the plate to the steamer, replace the lid and steam for approx 8-10 minutes or until the fillets are nicely cooked.
Meanwhile reduce the fish stock by half in a small saucepan.
Add the Avonmore cooking cream, bring to the boil and then remove from the heat.
In a medium sized saucepan, bring the water to the boil and then whisk in the butter a little at a time to form an emulsion. Add the celeriac, followed by the mange tout, cover with a lid and simmer for 2 minutes.
Remove the vegetables from the water, season with salt & pepper and place onto the centre of 4 warmed serving dishes.
Warm the sauce until hot but not boiling. Place the fillets of seabass skin side facing upwards on top of the vegetables.
Lastly stir the lumpfish roe (optional) into the warm sauce and spoon around the fillets and vegetables.