Starting with the Potatoes:
Heat a Heavy Bottomed Pan and add the Butter. Once fully melted and sizzling add the Washed Potatoes and gently shake through occasionally. Cook for around 3-4 minutes.
Carefully add the boiling water, enough to cover the Potatoes.
Add a Circle (Cartouche) of Greaseproof Parchment to sit on the liquid.
Allow to cook out on a high heat for 20-25 minutes, ensuring the liquid has not fully dispersed during this process.
Remove lid and Cartouche and cook till a perfect potato, glazed and ready. Add the chopped Coriander and serve with the dish
The Savoy, Fennel & Bacon:
Trim the bulbs of Fennel, ensuring all root and blemishes are gone. Retain the Foliage.
Slice finely from top to tail approx ¼ inch thick, then slice across each piece approx ¼ inch to create Julienne strips.
Heat the oils in a Hot Wok and add your Shallots & Spring onions. Constantly stir for around 2-3 minutes, or until they are soft with minimal colour.
Add the sliced bacon & Puy Lentils and continue to stir for another 3 minutes
Add the Fennel and stir for 1 minute
Add the Cabbage, cook out for a further 6-8 minutes, stirring often, until it softens.
Add the white wine, cook out for 4 minutes.
Finally, add the stock, just enough to cover the ingredients and allow to cook till ready.
Season.
Strain the Vegetable mix, and return the liquid to the wok.
Bring the liquid to the boil and add the cream. Heat until thickened. Taste and season as required.
The WILD Sea Bass & Scallops
Season the Sea bass and Scallops separately.
Heat a Robust, Oven-able Sauté Pan on a high heat.
Add the Oil for the Bass and allow to heat.
Add the Sea Bass, Skin side down and press to ensure all the skin is evenly colouring for approx 2 minutes. Turn over and place in a hot oven for approx 6 minutes.
While the Bass is in the oven, Using Hot Plates, dress with Cabbage mix and the Potatoes. Keep Hot.
Remove the Bass from the oven with Oven Cloth. Lift out the Fillets and Place on Plates
Return Pan to the Stove (bearing in mind handle is oven hot) and Add the Seasoned Scallops.
Cook until Caramel in colour, turn over and ensure they are set together in a ring close to the centre. Add the Butter to the middle and aid it to spread under the Scallops evenly. Spoon the Butter over the Scallops.
Remove from heat and Plate.
Dress with the Cream Sauce and serve.
Enjoy!