Pan Fried Stone Bass, Pied De Mouton Fricassee, Fondant Potato

Fondant potato

1. Peel the potatoes, cut into circles with a ring cutter, slice each side to make flat and turn the edges with a peeler.

2. Cook the fondants in foaming butter in a frying pan with the garlic, season whilst cooking.

3. Keep turning the fondants until soft all the way through (test with a knife or toothpick)

Fricassee

1. Gently cook the mushrooms in a frying pan in the butter, when soft add the lemon juice and water and bring to the boil whilst stirring, this should emulsify the sauce, if it doesn’t emulsify then correct by adding either more butter or more liquid.

2. Once emulsified add the broad beans.

To plate

1. Season the stone bass and place skin down in a non-stick fry pan with a little oil on a low heat, bring the pan up to a medium/hot heat and fry until the skin is crispy, place under a hot grill in the frying pan until just cooked through.

2. Slice the fondant in half, spoon the fricassee onto the bottom of the plate.

3. Place the stone bass on top and serve.