====== Wild Sea Bass with New Potatoes and a Champagne Sauce ======

===== Serving =====
Makes enough for 6 good portions

===== Ingredients =====

  * 750 - 900g sea bass descaled, pin bones removed, and cut into 4 fillets
  * 225g samphire
  * 500g new potatoes
  * 2 shallots
  * 2 garlic cloves
  * 175g smoked streaky bacon
  * 125g broad beans
  * Knob of butter (Not for Ollie)
  * olive oil
  * salt and pepper
  * [[ChampagneSauce|Champagne Sauce]]

===== Method =====

  - Cut the bacon into lardons
  - Dice the shallots
  - Finely chop the garlic
  - Pod the broad beans if required
  - Strip the fronds from the samphire and wash thoroughly
  - Blanch samphire in boiling water for 30 seconds, refresh in cold water, drain and set aside
  - Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain
  - Heat a large frying pan over a high heat and add a little olive oil, fry bacon
  - Add onions and garlic and fry for another few minutes
  - Add the potatoes, shaking the pan so that they are browned all over
  - Add the samphire, broad beans and butter
  - Season with pepper and toss thoroughly
  - Prepare the [[ChampagneSauce|Champagne Sauce]] as per the instructions
  - For the sea bass, score the skin with a sharp knife, sprinkle skin side with salt and pepper and drizzle with a little olive oil
  - Cook the sea bass in a preheated grill for 4 minutes, until the skin is crispy and the flesh cooked
  - Serve the potaroes on a large plate topped with the sea bass, pour over the champagne sauce