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Orford-landed Sea Bass with Crispy Potatoes, Bacon and Sea Purslane
THE BRITISH LARDER26Ingredients
56Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 handful baby spinach leaves (about 40g)
- 2 nori paper (dark green sheets, thin toasted sheets of seaweed)
- 2 tsp. mirin
- 2 tsp. warm water
- 1 lime (juice of)
- 2 Tbsp. sunflower oil (or groundnut oil)
- sea salt
- freshly cracked black pepper
- 8 new potatoes (480–520g total weight, washed but left unpeeled)
- 20 leaves (fresh sea purslane)
- 2 French breakfast radishes (trimmed)
- 3 Tbsp. olive oil
- 2 smoked back bacon (rashers, cut into strips)
- 125 grams broad beans (fresh, double podded)
- 4 sea bass fillets (150–180g each, skin on, pin bones removed)
- sea salt
- freshly cracked black pepper
- 75 grams self raising flour
- 20 grams cornflour
- 1 pinch sea salt
- 1 egg yolk
- 125 mL sparkling water
- 2 egg whites
- sunflower oil (for deep-frying)
- 50 grams broad beans (fresh, double podded)
- 20 leaves (fresh sea purslane, rinsed and patted dry)
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