Recipes from Narberth Food Festival
MENU
Wayne Delve
Roast Rump of Welsh Lamb with Champ Potato and Steamed vegetables
Ludovic Dieumegard
Tongue and Cheek a la British
Smoked Mackerel Rillette, Pickled Beetoot, Horseradish Cream, Cucumber & Toasted Soda Bread
Angela Gray
Tapas Party
Garden Salad
Tortilla
Chorizo cooked in Welsh cider
Local seafood cooked in garlic, herbs and olive oil
Hummus and spiced, seared lamb
Little Nibbles
Almond and Olorosso tart
Owen Hart
Tortilla - Espanola-potato and onion
Tom Hunt
Lightly grilled sea bass fillets, parsnip beignet and chestnut mushroom broth
Dudley Newbery
Cemais Crab Cakes
DUDLEY NEWBERY
Sea Bass with Salsa
Ingredients
4 fillet of Sea Bass
1 tablespoon olive oil
25g unsalted butter
Fresh parsley
Salt and pepper
Juice of a ¼ lime
Method
Season the fish with salt and pepper.
Heat the oil in a frying pan.
Cook skin-side down first, until it is slightly crisp.
Turn the fish over and add the butter. When bubbles appear, use a spoon to cover the fish in the sauce.
To finish, add a small amount of lemon juice to the pan, pour more sauce over the fish, and place on kitchen paper before serving.
For the Salsa
Ingredients
¼ yellow pepper – finely chopped
1 tomato without its seeds, chopped into cubes
13cm piece of cucumber, cubed
1 shallot – chopped into fine cubes
6 segments of grapefruit cut into 6 smaller pieces
8 tarragon leaves, finely chopped
1 tablespoon capers
4 tablespoons olive oil
Salt and pepper
Juice ½ lime
Method
Mix the vegetables in a bowl.
Beat the oil with the lemon juice, salt and pepper.
Chop the herb leaves into fine strips.
Mix everything together and allow to stand for five minutes, before serving.