Eynsford Kitchen: Parsley

I love Cornwall and make frequent trips throughout the year, there are many things I like about CornwallI but one of the things I love is how fresh the seafood is. When I visited Cornwall the last time I ate at a restaurant called "The St Tudy Inn" http://www.sttudyinn , St Tudy is run by the brilliant chef Emily Scott who I have been following for years because of her beautiful food, below is a picture of the Sea Bass dish I was served for my main which is also my inspiration for today's recipe, I don't expect mine to look as professional as Emily's but I'll do my best.

Ingredients

2 x Sea Bass Fillets

4 x New Potatoes

Handful of Capers

Fresh Flat Leaf Parsley

Butter

Salt

Pepper

Method

1. Steam or boil some new potatoes until soft.

2. Heat a pan until hot on a medium heat

3. Season your Sea Bass with salt and cracked black pepper then add them to the pan skin side down

4. In the meantime cut your potatoes in half length ways and add them to a microwaveable bowl then add a good dollop of butter on the top and put in the microwave for 1 - 2 minutes.

5. When the fish starts to go white around the edges turn over in the pan for a further 1 - 2 minutes until cooked

6. Add the potatoes to the centre of the plate and drizzle some butter on and around the potatoes

7. Remove the Sea Bass from the pan and lay over the potatoes

8. Garnish with freshly chopped parsley and add some salt and pepper.

9. Place a handful of capers over the fish

10. Serve & enjoy.

Pie and mash is a traditional London working-class food, originating in the East End of London. Pie, mash and eel shops have been in London since the 19th century, and are still common in south and east London and in many parts of Kent and Essex. The shops may serve either or both steamed and jellied eels.

I love pie mash and liquor so much, The combination of the hot pie mash and liquor keeps me going back for more time and time again. I was brought up on pie & mash the same as my father was, it was my father who introduced it to me all those years ago in a place called Arments which is just off the Walworth Road in London near the Old Kent Road.

Liquor Recipe

25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz)
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional

Method

Melt the butter in a saucepan. Add the flour and cook for 1 minute.

Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.

Where ever there is Pie Mash shop or more traditionally know as a eel house there is never a market that far away. The markets is one of the best places to go and get your food ingredients at a cheep price.