Curried Spiced Welsh Line Caught Sea Bass by David Kelman, Head Chef at Cowley Manor
“I chose to work with Welsh line caught sea bass which is stunning. My dish includes curried cauliflower and cauliflower couscous and well as local, seasonal, herbs.”
David Kelman, Head Chef at Cowley Manor
From Rhyl in the North to Cardiff in the South the dark, churning and crystal clear waters of coastal Wales contain some of the best fish and shellfish in the world.
David Kelman showcases Welsh sea bass in his curried spiced line caught sea bass.
Curried Sea Bass
• 2 fillets of line caught sea bass, descaled, pin boned, and cut into equal portions
• Medium curry spice
Coconut Cauliflower Purée
• ½ cauliflower chopped into small pieces
• 200ml double cream
• 200ml coconut milk
• ½ chopped clove of garlic
• ½ cauliflower
• 1 small carrot peeled and finely diced
• 1 small shallot peeled and finely diced
• 50g chopped coriander
• 1 chilli deseeded and finely chopped
• 2 red onions finely sliced, soaked in milk for 30 minutes, then drained
• ½ tsp chilli powder
• ½ tsp baking powder
• ½ tsp turmeric
• 1 red chilli finely chopped
• 100g gram flour
• 50g clam meat
• 2 cauliflower
• Curry spice
• 2 sprigs of thyme
• 1 clove of garlic
• 50g butter
Coconut Cauliflower Purée
1. Put all ingredients into a vac pack bag, seal then cook in a steamer until soft.
2. Blend all the contents from the bag until smooth and season with salt.
3. Pass through a fine sieve.
1. Trim the florets off the cauliflower then put into a blender and blitz to granules.
2. Remove, then squeeze dry with a cloth.
3. Mix the rest of the ingredients with the cauliflower and season.
1. Mix all ingredients together and season.
2. Leave to rest for 1 hour.
3. If a little wet add more flour.
4. Roll into a ball, then deep fat fry.
5. Season, then finish in the oven.
1. Cut 2 cauliflower in half.
2. Dust with curry spice.
3. Place into a vac pack bag.
4. Seal, then steam until soft.
5. Place into an ice bath to cool.
1. Season the seabass with the curry spices and salt.
2. Place a little oil and butter into a hot non-stick pan. Then add the sea bass skin side down. Hold the bass flat in the pan until the bass stays flat.
3. Turn the heat down and cook through the skin.
4. Take the cauliflower from the bag and add to the same pan as the fish, flat side down.
5. When the fish is nearly cooked, flip over so the
skin is facing up. Spoon over some of the butter over the fish.
6. Remove the bass and cauliflower from the pan and onto a cloth.
7. Spread a little cauliflower purée onto a plate, add some couscous, place the fried bhaji near the couscous, then add the cooked cauliflower.
8. Place the sea bass on top, then dress with some micro herbs.