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Seabass, Lobster Bisque, Crab Butter & Tricolore


  • 2 portions of handmade tricolore pasta
  • 2 sea bass fillets
  • Crab butter
  • Lobster bisque


  1. Bring a pan of water up to boil adding a pinch of sea salt to the water
  2. Put a frying pan on a high heat with nothing in the pan until it is really hot
  3. Once hot enough add 1tbsp of good quality oil to the pan and move around the pan to cover
  4. Open the seabass and remove from the pouch. Lightly season the skin with salt and pepper
  5. Turn the pan down to a medium heat and place the seabass in the pan skin side down for 3 minutes
  6. At this point add the pasta to the water and cook for 3 minutes
  7. Flip the seabass over and take the heat down to a low level. Remove after 1 minute and allow to rest on a plate, Slice your crab butter in half & sit the butter on the skin side of your sea bass while its resting. 
  8. Drain any excess oil from the pan placing back on a low heat and add the lobster bisque and cream. This will bubble up as the pan will be hot so be careful.
  9. Gently move around the pan to deglaze
  10. Drain the pasta and add to the pan & any of the sea bass & melted crab butter juices. 
  11. In a gentle motion move the sauce through the pasta using a spoon. Avoid mixing the pasta together
  12. This dish should not have a large amount of sauce so make sure any excess has reduced before serving
  13. Plate up and place the sebass fillets on top. Enjoy!

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