Roast Wild Bass with Laverbread Butter Sauce from Bryan Webb at Tyddyn Llan.

Laverbread grows on the rocks and beaches of the Gower coast near Swansea. It has a dark and smooth appearance which makes it distinctive. Traditionally it is boiled for hours to render it to a thick puree; it is sold in the markets and fishmongers in south Wales and it’s a part of Welsh culture and heritage and is as famous as our lamb.

The combination of fresh wild bass and a light Laverbread butter is a simple combination but it is a light dish and speaks volumes about Welsh food.

Ingredients:

4 150g pieces of wild bass, skin on and all pin bones removed
4 finely chopped shallots
1 tablespoon of white wine vinegar
1 175 dry white wine, Muscadet if possible
250g unsalted butter
Salt and a pinch of cayenne pepper
Juice of half a lemon
2 tablespoon of Laverbread
2 tablespoon of double cream
300g raw picked spinach
50g extra butter

1. Put the white wine, vinegar and shallots into a saucepan and slowly reduce to a syrup.

2. On a light heat slowly add the butter a little at a time until it forms a slightly thick sauce, season with salt and cayenne pepper, add the juice of the half lemon.

3. Strain the sauce into a clean saucepan, in a separate saucepan add two tablespoons of Laverbread with 2 tablespoons of cream, bring to the boil and add half the beurre blanc.

4. Season the fish and coat lightly with olive oil place onto a hot griddle skin side down, until the skin is crisp, place onto an oiled tray and bake in a hot oven 200c for five minutes.

5. While the fish is cooking, in a large pan melt the extra butter and cook the spinach until wilted.

6. Serve the bass on a bed of spinach and pour the lavabread sauce around one side and the remaining beurre blanc around the other side.

Watch out for a review of Tyddyn Llan Restaurant with Rooms - coming soon!

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