Sea bass with artichoke skordalia and crab wontons

Method

1. Put the artichokes, milk and 3 garlic cloves in a saucepan and simmer for 10-15 minutes, until tender. Drain and reserve the cooking liquor.

2. Transfer the artichokes to a blender, add the lemon juice and remaining garlic and puree until smooth, adding a little of the cooking liquor if necessary; the texture should be similar to that of mayonnaise.

3. Add the olive oil and season to taste.

4. To make the crab wontons, mix the crab, chives and 2 tablespoons of the skordalia together. Season to taste.

5. Whisk the egg white and brush over the wonton wrappers.

6. Place a heaped teaspoon of crab mix in the centre of each and fold to form a triangle.

7. Heat the vegetable oil in a wok or deep fat fryer to 175C and fry the wontons for 3-4 minutes, until golden. Drain on kitchen paper and keep warm.

8. Meanwhile, toss the pears in the spices and 1 tablespoon of the olive oil.

9. Heat a griddle pan and cook the pears for 4-5 minutes, until caramelised.

10. Remove from the pan, place in a bowl and toss with the honey, lemon zest and juice.

11. Whisk together vinegar and olive oil to create a vinaigrette.

12. Heat the oil in a large frying pan. Season the sea bass and add to the pan, skin side down. Cook over a moderate heat for 2 minutes, turn over and continue to cook for a further 3 minutes.

13. In the meantime, mix the pears, salad leaves, mint, parsley and almonds together and dress with the vinaigrette.

14. Place the skordalia on plate, place the spiced pear and almond salad just off the centre and top with the sea bass, skin side up. Garnish with crab wontons and serve.

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Ingredients

For the Jerusalem artichoke skordalia

600g Jerusalem artichokes, peeled and sliced
500ml Milk
6 garlic cloves, peeled
1/2 lemon, juice only
2 tbsp Olive oil

For the crab wontons

120g crab claws, meat only
2 tbsp Chives, finely chopped
1 egg white
8 wonton wrappers
vegetable oil, for frying

For the spiced pears

2 Pears, cored and quartered
2 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp Coriander seeds
3 tbsp Olive oil
1 tbsp Honey
1 lemon, zest and juice
1 tbsp cabernet sauvignon vinegar

For the fish

2 tbsp Olive oil
4 x 170g sea bass fillets, skin on
salt and fresh ground black pepper

For the baby leaf salad

50g mixed baby salad leaves
10g mint leaves, roughly torn
10g flat-leaf parsley, roughly torn
20g whole almonds, skin on

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