Sea bass, seafood and fennel from Relish Wales cookbook

Sea bass on seafood

Sea bass on seafoodThis was my first effort from the Welsh restaurant cookbook and it was a pretty easy one:

  • Sea bass (or red mullet or similar fillet with the skin on), pan fried until the skin is crispy.
  • Fennel finely sliced, softened in butter then braised in the oven in fish stock.
  • An assortment of seafood cooked in fish stock and white wine.
  • Runner beans I happened to have from hte farmers market.

We dressed for dinner and ate at the table. It was good!

Relish Wales – Second Helping, Cookbook

Relish Wales, Second Helping

Relish Wales, Second HelpingMy second major win of the bank holiday weekend was this book spotted for half price in the Beaufort Arms (nice lunch!) in Raglan. It’s a survey of the finest restaurants in Wales and their recipes, featuring much local meat, veg, fish and seafood.

The recipes are possibly a little too complicated for home, and certainly for my level of cooking, but simplified versions are certainly doable.

Confit duck, welsh lamb in multiple forms, local beef? Local lobster, sea bass, crab? Assorted cheesecakes, panna cotta and soufflés? All of that.

This will be my bedside cookbook for a while!

Buy this lovely book from Amazon.