With Faye Norris and Liam Penney at the White Horse Inn, Woolley Moor
The White Horse Inn at Woolley Moor embraces the fabulous produce that the local area has to offer.
Sourcing, where possible, from the Peak District and Derbyshire, it makes the most of seasonal fruit and vegetables as well as locally reared meat and locally produced dairy.
Following the seasons closely allows the team to offer food that is fresh and appropriate to the time of year.
Why not try this delicious dish, full of summer flavour?
Pan fried seabass fillet, parmentier potatoes, samphire & caviar with a white wine beurre blanc
For the sea bass
- For the sea bass
150g seabass fillet
Salt & pepper
2 tsp butter
2 tbsp olive oil
Squeeze of lemon juice
- White Wine Beurre Blanc
1 shallot
3 garlic cloves
100ml white wine
100ml fish stock
2 springs of thyme
Juice of 1 lemon
100ml double cream
50g butter
Salt & pepper
- Parmentier Potatoes
1 large Koftman potato
2tbsp Butter
2tbsp Olive oil
3 Sprigs Thyme
1 Litre Veg Stock
2 Cloves Garlic
Salt & Pepper
Directions
- For the sea bass
- Season fish fillet
- Heat oil in a pan
- Sear the fish, skin down, until the skin is crispy. Add butter
- Remove from heat, flip the fish over and leave in pan to finish cooking
- White Wine Beurre Blanc
- Soften garlic, shallot and thyme
- Add white wine, lemon juice and fish stock - and reduce by half
- Add cream and reduce by half
- Remove from heat, whisk in butter and season
- Parmentier Potatoes
- Peel and cut potato into uniform cubes
- Part cook in veg stock
- Drain and roast in oven with garlic, butter, oil, thyme, salt & pepper until golden brown
- Dress the dish with caviar, samphire and peashoots - and drizzle with dill oil