The cosy flat of journalist Alison Tyler and her husband Gavin hosts bi-weekly dinners in Blackheath.
For four you’ll need…
4 fillets of sea bass (skin on)
750kg of potatoes (king edwards or maris pipers)
1 bunch of rosemary
2 vanilla pods
100g of butter
200ml of cream
small bunch of fresh mint
small bunch of basil
small bunch of tarragon
small bunch of flat leaf parsley
4 anchovy fillets
A small handful of capers
teaspoon of dijon mustard
tablespoon of red wine vinegar
A generous few glugs of extra virgin olive oil
Salt and pepper
100ml of creme fraiche
A tablespoon of fresh horseradish, finely grated
Salt and pepper
Method for fish
Generously season the skin of the fillets with sea salt and pepper.
Get a non-stick frying pan smoking hot, add a glug of light olive oil to the pan and place fillets skin-side down in pan and season flesh side.
Cook for three minutes or until skin is crisp.
Turn fillets and cook for a further minute, serve on mash skin side up, with the horseradish cream and salsa verde on top.
Method for mash
First, melt the butter and cream along with the rosemary and the vanilla pods – scrape the seeds out of the pod and add them along with the empty pods – bring to the boil, then remove from the heat and leave to infuse for 30 minutes.
Meanwhile, boil the potatoes in salted water until nice and soft.
Strain the cream mixture, drain the potatoes. Add the cream to the potatoes and mash. Season well to taste.
Method for Salsa verde
Finely chop all the herbs, capers, anchovies and combine all the ingredients to taste.
Method for the Horseradish cream
Simply combine the creme fraiche and horseradish and season to taste.