Wednesday 27 April 2022

WHITE ASPARAGUS WITH CURRY BUTTER, SEA BASS & POTATO PEA MASH


Germans will know white asparagus season means spring is truly here and being a massive fan of this niche vegetable (at least in the UK) I was SOOO excited to cook my first dinner of 2022 including some!

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 2

INGREDIENTS

WHITE ASPARAGUS & CURRY BUTTER
  • 120g Butter (room temperature)
  • Sea salt
  • 1 Tsp Curry Powder
  • Zest of one lemon
  • Juice of one lemon 
  • 500g white asparagus
POTATO & PEA MASH
  • 800g boiled potatoes
  • Sea Salt
  • 150g Frozen pesa
  • 200ml Milk
  • Pepper
  • Nutmeg
SEABASS
  • 2 Seabass fillets
  • 1 tbsp Olive Oil
  • Sea Salt
  • Pepper

METHOD
  • 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!


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