I always buy my fish as early as possible in the day, that way it’s arrived fresh from the market. Although it’s more expensive, I find wild sea bass has a far better flavour than the farmed variety; pick the ones with the brightest eyes and healthy gills for total freshness. I always get my fishmonger to behead, eviscerate and descale so it’s all ready to cook. That’s the beauty of shopping local and small, fantastic personal service.
1 Potato sliced
8 Cherry tomatoes
2 Spring onions
Chopped flat leaf parlsey.
Twist of sea salt and black pepper
½ Casava, peeled
3 Cloves garlic
More chopped parsley
I discovered this recipe by accident; I cook a lot of South American food and had run out of potatoes but had left over cassava, so used it to bulk up the mash. I found the cassava added a lovely creamy texture and a richer, fuller flavour, in fact, it was so delicious it’s now a staple dish in our house.
Peel the potatoes and cassava; I’ve experimented but always find three parts potato to one part cassava is a good ratio. Cut into chunks and place in slightly salted boiling water. Check with fork after around 15 mins and, if ready, drain. Add generous knob of butter a little milk, a twist of sea salt and mash. Fry three crushed garlic cloves until browning and to the mash along with some chopped parsley, mash further, finishing with a whisking motion and shape and serve with a knob of butter melting on top.
I served with steamed buttered spinach and blanched sugar snap peas and a glass of chilled Italian Pinot Grigio. Equally as nice with a Sauvignon Blanc, Chablis or, if you are feeling indulgent, a fine Sancerre.