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

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

Warm Smoked Bacon, Broad Bean and Sea Purslane Salad

Broad Bean and Sea purslane tempura

Seaweed Vinagrette

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