Orford-landed Seabass With Crispy Potatoes, Bacon And Sea Purslane

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Details

26 Ingredients

• 8 new potatoes, washed
• 2 rashers of smoked back bacon
• 2 breakfast radishes, washed
• 20 leaves of sea purslane, washed
• 125 g broad beans, shelled and outer skins removed
• 10 ml extra virgin live oil
• Sea salt and freshly cracked black pepper
• 50 g broad beans, shelled and outer skins removed
• 20 g cornflour
• 75 g self-raising flour
• 125 ml sparkling water
• 1 free range egg yolk
• 2 free range egg whites
• Sea Salt
• Sunflower oil for deep-frying
• 40 g baby spinach
• 2 Nori sheets
• 10 ml mirin
• 10 ml warm water
• 60 ml peanut oil
• 4 x 150g sea bass fillets, scaled and pin bones removed
• 2 tbs olive oil
• Sea salt
• Warm Smoked Bacon, Broad Bean and Sea Purslane Salad
• Broad Bean and Sea purslane tempura
• Seaweed Vinagrette