Ingredients
2 medium potatoes, peeled
and quatered
100ml cream
20g butter
1 small carrot
1 small marrow
30g cherry tomatoes
150g peas
1 whole sea bass

Method

Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain.

In a small saucepan, heat the butter and cream over low heat until the butter is melted. Using an electric beater, slowly blend the cream mixture into the potatoes until smooth and creamy.

Cut the vegetables as in the picture, blanch them for a minute and then toss them in some olive oil.
Cook peas in a saucepan of boiling water for two to three minutes or until tender. Drain.

Melt the butter in the same pan over medium-high heat. Add onion and garlic. Cook until softened. Return peas to the pan. Add cream. Cook, stirring for one minute.

Process until smooth.

Clean and fillet the sea bass. Score it and cut each fillet in three pieces. On a medium heat, pan-fry for about two minutes on each side. Season everything with salt and pepper. Assemble and serve.

Julian Buttigieg is a chef de partie, The Westin Dragonara Resort, St Julian’s.