For the Sauce Vierge
100ml/3½fl oz extra virgin olive oil
1 lemon, juice only
1 Punnet of cherry tomatoes halfed
100g Pitted black olives halfed
1 shallot, finely chopped
1 small garlic clove, finely chopped
2 tbsp roughly chopped fresh tarragon
2 tbsp roughly chopped fresh basil
2 tbsp roughly chopped fresh dill
salt and freshly ground black pepper
For the sauce vierge, place the extra virgin olive oil into a pan and
whisk in the lemon juice. Add the tomatoes, shallot and garlic and
place on the heat to just warm through. Remove from the heat, add the herbs and season with salt and freshly ground black pepper.
For the Spring Onion Mash
600g/1lb 5½oz floury potatoes, such as King Edward or Maris Piper,
cut into equal-sized pieces
150g/5½oz butter, chopped
salt and pepper
8 spring onions, trimmed, finely chopped
For the mashed potatoes, boil the potatoes in a pan of salted water for 15-20 minutes, or until tender. Drain well, then mash until smooth using a potato masher or ricer. Add the butter season with saelt and pepper to taste. Stir in the spring onio
For the Greens
Greens like mange tout, fine beans, spring cabbage, suger snap peas
1 1/2 tbs olive oil
3 garlic cloves
1 1/2 tbs water
Blanch the greens in boiling water for 3-4 minutes.
Heat 1 1/2 tablespoons olive oil in a frying pan.
Peel and thinly slice 3 garlic cloves and add to the pan (do not allow garlic to burn).
As soon as it starts to sizzle, add greens and toss quickly in the oil\until they start to soften. Add 1 1/2 tablespoons of water, sea salt.
Add a good squeeze of lemon juice and pat dry and serve.
For the SeaBass
4 Fillets of seabass Boned and Scaled skin scored
2 tbs olive oil
1 tbs butter
Sea salt and pepper
Heat the olive oil in non stick fry pan and place seabass skin side down.
Fry until the skin starts to crisp up.
Place the butter in the pan and witrh the spoon based the fish by taking
the hot butter and pouring over the fish repeat until fish is cooked.