Brian Turner's Sea Bass on a Bed Soused Radish & Jersey Royals, with a Clam Butter Sauce



1. Trim the bass, heat the oil and butter and cook the bass skin side down

2. Put clams into saucepan with white wine and bring up to the boil to cook til all clams are opened

3. Strain the liquor into a clean hot pan and reduce by 2/3

4. Add the double cream, bring up to the boil and shake in the cold butter and season, add half the picked clams and using a hand blender puree

5. Take off the heat and add the rest of the picked clams and chives

6. Meanwhile heat the sugar, vinegar, mustard and salt, take off heat and beat in butter

7. Trim the radishes then cut in half lengthwise and blanche in boiling salted water for 2 minutes, drain and put into sousing liquor

8. Cook new potatoes in skins then slice and lay on centre of plate

9. Pile radishes in middle of potatoes and pour clam sauce over

10. Lay fish on top and serve


Prep time:

Cook time:

Serves: 4

  • 4 x 6oz fillets of sea bass

  • 1tbsp rape seed oil

  • 1oz butter

  • 48 clams

  • ½ glass dry white wine

  • 2tbsp double cream

  • 4oz cold butter

  • 2tbsp chopped chives

  • 1 bunch breakfast radishes

  • 1oz sugar

  • Sprinkle of English mustard powder

  • 4tbsp cider vinegar

  • Sprinkle of sea salt

  • 2oz butter

  • 12 jersey royal potatoes