So the Conosur Blogger Competition is well under way now and I’m thrilled to say that out of 13 Irish entries I have made it to the semi finals. The next step is for renowned Chef Christopher Carpentier to prepare each Semi-Finalist´s dish and select one Finalist from each participating country. We will find out on  2 October, 2015 who will get to travel to France to cook their dish in the final.

You can find a list of the semi-finalists right here !

So my dish is quite a mouthful, both in description and taste, but very easy to make. Pan Fried Seabass Fillet with a Garlic, Lemon and Ginger butter sauce, served with Samphire on a bed of Coriander Mash.

The full recipe and a few pictures of the assembled dish are below for you.   The recipe serves four.

Ingredients and Cooking Instructions: Serves x 4

4 x Seabass Fillets (squared, optional)

Salt & Pepper

30g of butter

Cooking Instructions Seabass Fillets

Melt the butter in a hot frying pan

Panfry the seabass fillets skin side down until crisp and cooked throughout

You can turn the fillet over and baste lightly in the butter if you wish

Ingredients Garlic, Lemon & Ginger Butter Sauce

4 cloves of garlic, finely grated

60g of butter (may add more if required)

Juice of 1 lemon

1 thumb sized piece of ginger, grated finely

Cooking Instructions Garlic, Lemon & Ginger Butter Sauce

Gently melt the butter in a saucepan. When it starts sizzling add the garlic and ginger and let it sizzle for a minute or two. This will infuse the flavour with the butter. Lower the heat and add the lemon juice. Stir it through. Season with salt and pepper to taste, and add more butter to suit your required consistency.

Ingredients Coriander Mash

1kg floury potatoes peeled and cut into chunks

30g of butter

Salt & Pepper

Drizzle of double cream

Large handful of coriander leaves, chopped

Cooking Instructions Coriander Mash – (Use either food processer or hand masher depending on required consistency. Method used here food processor)

Boil the potatoes until tender.

Drain the potatoes and return to the pan to dry slightly.

Empty into the food processer jug.

Add the butter and drizzle of cream and process until a smooth consistency.

Check consistency; add butter/cream as required until smooth and creamy.

Add chopped coriander, salt and pepper and mix through.

Taste / season further if required.

Ingredients Samphire

300g samphire

Salt & Pepper

30g butter (more if required)

Cooking Instructions Samphire

Cook the samphire in a pan of boiling salted water for 1-2 minutes, or until tender.

Ensure to drain well to remove any excess water.

Transfer back into pot and allow the butter to melt through it. Stir gently.

Season to taste.

Assembly of Dish:

Bed of coriander mash.

Layer of samphire

Top with panfried seabass fillet.

Drizzle with Garlic, Lemon & Ginger Butter Sauce