– 400g Wild seabass – 80g Kohlrabi (if you can’t source kohlrabi, celeriac or radish will work well) – 100ml Cream – 4 x Squid Rings – 100g Plain Flour – 1 x Egg, whisked – 100g Breadcrumbs Velouté – 100ml White Wine – 100ml White Wine Vinegar – 2 x shallots – 100g Crab Meat – 100ml Cream – 1/2 lemon


1. To make the veloute, finely chop the shallots and sauté in a pan with a knob of butter on a low heat for 3-5mins. 2. Deglaze the pan with the white wine & white wine vinegar. Add crab meat & cream – bring to boil & simmer until reduced by half. Add juice of lemon. Strain. 3. Pan fry seabass with oil and butter for __ mins. Finely dice the kohlrabi and blanch it. Mix the kohlrabi with cream and leave it to cook. 4. Dip the Squid rings into the flour, then the egg and finally the flour – this is called panné. 5. Heat oil in a saucepan, enough so that the squid doesn’t touch the bottom of the saucepan on high heat. Once the oil is hot, carefully place in the breaded squid into the oil, cook until golden brown. 6. To plate, spoon kohlrabi mix on to plate, place sea bass on top and breaded quid on top of sea bass. Spoon veloute over fish and serve.


Follow Suesey Street on Twitter, Instagram and Facebook for regular updates.