A chef's day...

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Saturday 9 April 2011: Seabass

Pan fried seabass fillets on champ potatoes, wilted spinach, courgette and a caviar beurre blanc.

The beurre blanc is made from a fish stock. I reduce the fish stock with some white wine and then use a little of that and heat it with a little lemon juice. Then I beat butter into it, add the caviar and season it to order. It has a real nice velvetty texture.

And the champ is mash with spring onions btw..

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