Shirley Bass

Sea Bass recipe created by Clive Webley


  • 4 tbsp Country Range Wholegrain Mustard
  • 150 ml Sour Cream
  • 1 medium Cauliflower
  • 1 pinch Country Range Coarse Ground Black Pepper
  • 1 pinch Coarse Ground Sea Salt
  • 50 g Country Range Butter
  • 4 cloves Garlic (crushed)
  • 20 g Country Range Walnut Halves
  • 1 large Cucumber
  • 100 ml Country Range White Wine Vinegar
  • 2 fillets Sea Bass
  • 100 g Country Range Plain Flour
  • 2 tbsp Country Range Balsamic Vinegar
  • 50 g Country Range Powdered Beef Gelatine


  1. Wash and cut one cauliflower into florets, using some of the green leaves as well.
  2. Bring a pan of salted water to the boil, add the cauliflower to the boiling water and cook for 5-7 minutes.
  3. Take off the heat and strain well (make sure completely dry).
  4. Mash the cauliflower until smooth add the wholegrain mustard and sour cream, mix together well.
  5. Check the seasoning and return to a gentle heat, stirring all the time.
  6. Place the fillets of sea bass into seasoned flour and coat.
  7. Place into a hot sauté pan, skin side down and cook until crisp and golden brown.
  8. Remove fish from the pan and keep warm.
  9. Add the butter to the sauté pan with four cloves of crushed garlic and fry off for a minute.
  10. Add the walnuts to the pan and toss in the garlic butter until golden brown (be careful not to burn).
  11. Remove the walnuts from heat and strain.
  12. Using one whole cucumber, which has been pickled overnight in white wine vinegar, strain well and add to the blender.
  13. Blend until a smooth paste has been formed. Add the gelatine, allow to set and then chill until required.
  14. Place the cauliflower mash in the centre of the plate.
  15. Place fillet of sea bass on top, skin side up and decorate the outside of the plate with the chilled cucumber jellies.
  16. Add the walnuts and drizzle with a little balsamic vinegar before serving.