Serves 2 


For the sea bass: Lemon and mustard dressing:
Rapeseed oil - 3 tblspns Arran Mustard - 2 tblspns
Sea bass - 2 Fillets Chalice Mead - 1 tblspn
Cider Vinegar - 2 tblspns
Honey - 1 tblspn
Ground white pepper - 1 pinch
Summer Harvest rapeseed oil - 2 tblspns
Salt - 1 pinch

Fondant potatoes: Roasted cauliflower purée:
Baby potatoes - 8 Cauliflower - 1
Butter - 100 grams Butter - 75 grams
Garlic clove - 1 Milk - 50 ml
Thyme - 2 tspn Salt - 2 pinches
Salt - 1/2 tspn Shallots - 2
White pepper - 1/2 tspn White pepper - 1 pinch



1. First, prepare your fondant potatoes by peeling your potatoes then cutting the tops off creating an even surface on either side. This lets the flavour penetrate through the centre of the potato. Once the tops have been taken off, place in a shallow pan with the unsalted butter, thyme, salt and pepper. Cover the fondants in hot water and simmer until the pan starts to bubble. Place in the oven for ten minutes or until the fondant potatoes are golden brown.

2. Now it's time for the lemon and mustard dressing. Beat together the arran mustard, Chalice mead, cider vinegar, honey, seasoning and, drip by drip, the rapeseed oil until it has all combined together.

3. To make the cauliflower purée; Cook the cauliflower with the shallot in a pan with the butter, salt and white pepper until golden brown. Add the milk and a splash of water, but not too much as this may make the purée too watery. Once all is combined, blend until smooth and pass through a fine chinois or sieve.

4. The final part is the pan fried sea bass. Put your pan on the heat and let it sit until it is nice and hot. Get your fish ready by seasoning both sides with salt and white pepper. Place the fish, skin side down, in the pan and fry until the skin is crispy. Flip the sea bass and fry for a further fifteen seconds and place in the oven for two to three minutes depending on the thickness.

5. Whilst the fish is in the oven, get your canvas ready with your fondant potato, cauliflour purée, lemon and honey dressing. Be creative and have fun plating your dish how you like.

THEODORE'S TOP TIP: Serve with a glass of elderflower mead on ice! #CHALICEMEAD.