Matt’s latest seabass recipe!
A few weeks ago we got to witness two demos by our Head Chef Matt Scard-Jones at the Arley Hall Great British Food Festival. Matt started the show with a popular dish from our current a la carte menu; baked cod with chargrilled courgette, new potatoes, asparagus and a pea and shallot cream sauce. He then moved on to create a new and delicious seabass dish with lentils, chorizo and fennel, which we are sharing with you below to try yourself at home!
*If you don’t fancy yourself as a chef, please note that the signature dish will be available from the 6th November to try at The Coach House Inn on our new a la carte menu.
Seabass with lentils, chorizo and fennel
Ingredients (serves 2)
- 2 seabass fillets
- 50g of chorizo (smokey or spicy)
- 1 fennel bulb
- 1 garlic clove
- 100ml chicken stock
- 5 sprigs of thyme
- 1 table spoon olive oil or rapeseed oil
- 20g butter
- 300g cooked green lentils
- 50ml white wine
- Place the chorizo in a medium sized pan with thyme and finely chopped garlic, over a low heat. Cook slowly allowing the oils to release from the chorizo.
- Take the fennel and remove the top, keeping it aside as a garnish for later. Slice the fennel into 3 pieces from top to bottom. Keep the centre piece to the side and roughly chop the other two pieces and add to the pan with the chorizo.
- Soften the fennel in the chorizo and oil for 5 minutes, before adding the lentils, white wine and chicken stock to the pan. Allow to simmer for 20 minutes.
- Heat a frying pan with oil and place the centre piece of the fennel into the pan and fry for 3 to 4 minutes on both sides until lightly caramelised. Then remove from the pan and place on a tray until later.
- In the same pan, place the seabass fillets skin side down and season the flesh with a pinch of salt and pepper.
- Cook the seabass for 2 to 3 minutes until the skin crisps up on the sides. Then flip the fish over in the pan and remove the pan from the heat. Add the fennel back into the pan to warm and the fillet will finish cooking in the residual pan heat.
- Plate by laying out some of the lentil, chorizo and fennel mix in the centre of the plate. Lean the caramelised fennel against the lentils and place the seabass fillet on top. Garnish with the fennel tops and drizzle some of the stock from the lentils around the plate.
Enjoy! Please send us across any photos of your masterpieces to firstname.lastname@example.org!
To book a table with us now and sample the dish yourself (without donning a pinny!) click here.