I recently spent a week in Anglesey with my partner in a family lodge which is right next to the beach and came across ‘the crab shop’ in benllech, it was a tiny little shop but amazing for fresh fish daily! So I thought why not do a fish dish and one to represent wales with laver bread and it was delish…… if I do say so myself!
2 sea bass fillets
1 tbsp white wine vinegar
6 floz (175ml) vegetable stock, make with 1 stock cube
4 shallots, chopped fine
juice of half a lemon
8.8oz (250g) unsalted butter
2 tbsp laver bread
2 tbsp double cream
10.5oz (300g) spinach
pinch of cayenne pepper
1.7oz (50g) extra butter
Put the stock, vinegar and shallots in a saucepan and slowly reduce to by about half, turn the heat down to low then slowly add the butter a little at a time, making sure its melted before adding more, until you have a slightly thick sauce, season with salt, a pinch of cayenne and the lemon juice.
Strain the sauce into a jug and then pour back into the pan and onto a low heat.
In a separate saucepan add the cream and laver bread, bring to the boil and add half the beurre blanc sauce what you just made, then turn the heat to low.
Season the sea bass and place skin side down into a hot frying pan over a high heat for 3 minutes.
While this is cooking, put the extra butter and spinach into a separate pan over a medium heat to wilt then remove.
Flip then fish over for an extra 1-2 minutes.
Serve the sea bass on a bed of wilted spinach then pour the laver bread sauce around it and the beurre blanc around the edge.