I loved the unusual curry butter topping and the white asparagus paired with some pan fried sea bass, plus the potato and pea mash was a real relevation when it comes to adding a bit of green and freshness to your standard mash.
Expect more white asparagus content in the next few weeks on here because I LOVE IT! And the season is after all only once a year.
SERVES 2WHITE ASPARAGUS & CURRY BUTTER
- 120g Butter (room temperature)
- Sea salt
- 1 Tsp Curry Powder
- Zest of one lemon
- Juice of one lemon
- 500g white asparagus
- 800g boiled potatoes
- Sea Salt
- 150g Frozen pesa
- 200ml Milk
- Pepper
- Nutmeg
- 2 Seabass fillets
- 1 tbsp Olive Oil
- Sea Salt
- Pepper
- Using a handhold mixer, combine the butter and salt until they combine into a creamy texture.
- Add the curry powder, lemon juice and zest and keep mixing until everything is well combined.
- Spread the curry butter in a thin layer on some cling film and wrap up into a log.
- Chill in the fridge until ready to serve.
- Peel the white asparagus, cut off the ends, then boil it in salted, boiling water for 12-15 minutes (check the consistency and cooked through-ness with a knife ever so often).
- Peel your potatoes and cut them into bite sized pieces.
- Cook them in boiling, salted water for 20-25 minutes.
- In the last 5 minutes of boiling time, add the frozen peas.
- Drain both, add back to the sauce pain and mash until smooth.
- Add the milk, salt, pepper and nutmeg and mix well under moderate heat.
- Keep the mash warm.
- Now to make the sea bass.
- Heat up your olive oil in a frying pan to medium / hot.
- Add the sea bass, skin side down, and let it crisp up nicely for a minute or two, before flipping the fish and searing the other side
- Now it's time to plate up!
- Serve up the mash, asparagus and sea bass and top with slices of the curry butter log, ready to melt on top!