Seabass Recipe with Breaded Squid Rings, Kohlrabi & Velouté by Chef Richard Stearn from Suesey Street

Suesey Street Seabass Recipe

This Seabass Recipe with Breaded Squid Rings, Kohlrabi and Velouté was created by Chef Richard Stearn from Suesey Street restaurant.

Serves 2

Ingredients:

400g Wild seabass
80g Kohlrabi (if you can’t source kohlrabi, celeriac or radish will work well)
100ml Cream
4 x Squid Rings
100g Plain Flour
1 x Egg, whisked
100g Breadcrumbs

Velouté
100ml White Wine
100ml White Wine Vinegar
2 x shallots
100g Crab Meat
100ml Cream
1/2 lemon

Method:

1. To make the veloute, finely chop the shallots and sauté in a pan with a knob of butter on a low heat for 3-5mins.
2. Deglaze the pan with the white wine & white wine vinegar. Add crab meat & cream – bring to boil & simmer until reduced by half. Add juice of lemon. Strain.
3. Pan fry seabass with oil and butter for __ mins. Finely dice the kohlrabi and blanch it. Mix the kohlrabi with cream and leave it to cook.
4. Dip the Squid rings into the flour, then the egg and finally the flour – this is called panné.
5. Heat oil in a saucepan, enough so that the squid doesn’t touch the bottom of the saucepan on high heat. Once the oil is hot, carefully place in the breaded squid into the oil, cook until golden brown.
6. To plate, spoon kohlrabi mix on to plate, place sea bass on top and breaded quid on top of sea bass. Spoon veloute over fish and serve.

RECIPE BY RICHARD STEARN FROM SUESEY STREET

From a small town Oundle in Cambridgeshire, England, Richard Stearn joined the Suesey Street team in August 2017.

Having worked in the kitchens of Dax Restaurant, Chapter One and The Fat Duck, he brings a wealth of knowledge and experience to the Suesey Street kitchen.

With regards to his style of cooking, Richard says he likes to let the ingredients speak for themselves and puts an emphasis on local & seasonal produce.

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