Ingredients Jump to Instructions ↓

  1. 600 g jerusalem artichokes , peeled and sliced

  2. 500 ml milk

  3. 6 cloves garlic , peeled

  4. 1/2 lemon , juice only

  5. 120 g crab claws , meat only

  6. 2 tbsp chives , finely chopped

  7. 1 egg white

  8. 8 wonton wrappers

  9. vegetable oil , for frying

  10. 2 pears , cored and quartered

  11. 2 tsp ground cinnamon

  12. 1 tsp mixed spice

  13. 1 tsp coriander seeds

  14. 3 tbsp olive oil

  15. 1 tbsp honey

  16. 1 lemon , zest and juice

  17. 1 tbsp cabernet sauvignon vinegar

  18. 2 tbsp olive oil

  19. 4 x 170 g sea bass , skin on

  20. black pepper

  21. 50 g mixed baby salad leaves

  22. 10 g mint leaves , roughly torn

  23. 10 g flat leaf parsley , roughly torn

  24. 20 g whole almonds

Instructions Jump to Ingredients ↑

  1. Put the artichokes, milk and 3 garlic cloves in a saucepan and simmer for 10-15 minutes, until tender. Drain and reserve the cooking liquor.

  2. Transfer the artichokes to a blender, add the lemon juice and remaining garlic and puree until smooth, adding a little of the cooking liquor if necessary; the texture should be similar to that of mayonnaise.

  3. Add the olive oil and season to taste.

  4. To make the crab wontons, mix the crab, chives and 2 tablespoons of the skordalia together. Season to taste.

  5. Whisk the egg white and brush over the wonton wrappers.

  6. Place a heaped teaspoon of crab mix in the centre of each and fold to form a triangle.

  7. Heat the vegetable oil in a wok or deep fat fryer to 175C and fry the wontons for 3-4 minutes, until golden. Drain on kitchen paper and keep warm.

  8. Meanwhile, toss the pears in the spices and 1 tablespoon of the olive oil.

  9. Heat a griddle pan and cook the pears for 4-5 minutes, until caramelised.

  10. . Remove from the pan, place in a bowl and toss with the honey, lemon zest and juice.

  11. . Whisk together vinegar and olive oil to create a vinaigrette.

  12. . Heat the oil in a large frying pan. Season the sea bass and add to the pan, skin side down. Cook over a moderate heat for 2 minutes, turn over and continue to cook for a further 3 minutes.

  13. . In the meantime, mix the pears, salad leaves, mint, parsley and almonds together and dress with the vinaigrette.

  14. . Place the skordalia on plate, place the spiced pear and almond salad just off the centre and top with the sea bass, skin side up. Garnish with crab wontons and serve.


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