Instructions: Preheat the ovento 200c/400f/gas 6

Heat the oil and butter in a pan.

Season the fillets and sear quickly on both sides slightly longer on the skin side so it becomes crisp.

Place in the ovenfor 45 minutes

Cook the bacon in the butter giving a nice colour .

In the same pan add the morels.

Cook gently and finally add the button onions.

Heat through the sauce and potato.

To serve pour a pool of potato in the centre of each plate.

Lay the fish on top and sprinkle the mushrooms onions and bacon around the edge.

Finally pour around the sauce.

Serve green beans or spinach to accompany

Potato puree:
700g cara or king edward potatoes
60ml milk
120g butter
Salt and ground white pepper

Peel the potatoes and cut into 25mm dice.

Place in a large saucepan and cover with cold water.

Add a pinch of salt and bring to the boil. Simmer until cooked through.

Drain the potatoes and push with force through a wire sieve.

Place in a food processor with the butter and milk and in short bursts blend until smooth.

NB. Do not over blend as it can make the potato starchy and glutinous

Bass has to be one of the fish favoured by chefs around the world. It has tremendous flavour and a delicate soft flesh. I only ever cook it two ways. 1. Steamed very lightly with the skin on. 2. roasted again with the skin on. The skin is very digestible and looks very decorative especially when crisped by roasting. The bass must have the scales removed and I am sure your fishmonger would oblige. If not then simply remove all the fins from the fish with a pair of scissors wrap the tail with a cloth or towel and hold firmly. Scrape from the tail towards the head with a blunt edge knife.

Serves 4

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