麻豆约拍

Christine Wallace has put together this Lovage inspired recipe after a challenge by Garden Cafe gardeers Angela and Peter Slade.

Lovage is an old English herb of the parsley family that has lost favour over the years. It is a hardy, robust plant, easily grown in the garden or a pot and has a wonderful flavour - a cross between celery and parsley. Not easily available but can be bought fresh on line or as mentioned, grown at home! Great with fish dishes...see my recipe for Sea Bass Fillets with Lemon and Lovage Sauce!

INGREDIENTS
100gms Butter
800gm Potatoes that have been peeled and sliced
1 Medium onion - chopped
2 Sticks celery - sliced
1 Medium leek - washed and sliced
1 Litre Vegetable stock
5Tblsp Lovage -chopped (retain a little for garnish)
150mls Double Cream
Salt and Pepper

METHOD.
1. Melt the butter in a large pan and add the onion, leek and celery.
2. Sweat the vegetable without browning until soft, about 5 minutes.
3. Add the potatoes and stock, simmer for about 30 minutes until the potatoes are soft.
4. Stir in the lovage and simmer for a further 5 minutes.
5. Remove from the heat and liquidise or push through a sieve.
6. Add the double cream and season to taste, bring back to a gentle simmer.
7. Serve garnished with a little lovage and crusty bread.

N.B. Can be served chilled.

Lovage is an old English herb of the parsley family that has lost favour over the years. It is a hardy, robust plant, easily grown in the garden or a pot and has a wonderful flavour - a cross between celery and parsley. Not easily available but can be bought fresh on line or as mentioned, grown at home! Delicious with fish or in a soup...see my recipe for Potato and Lovage Soup!

SERVES 2

滨狈骋搁贰顿滨贰狈罢厂听听听听
1 Medium shallot - finely chopped
35gm Butter
1 Lemon - zest only
100mls Fish stock
60mls White wine
1Tblsp Lovage -chopped
100mls Creme Fraiche
Salt and Pepper

2 Sea bass fillets.
2Tblsp Olive oil
听听听听听听听听
METHOD.
1. Wash and dry the sea bass fillets, season lightly.
2. Place the oil in a hot pan and add the fillets skin side down.
3. Using a fish slice press down on the fillets to prevent them curling and ensure even cooking of the skin.
4. Cook for 3 or 4 minutes until the skin is crisp and golden then carefully turn the fillets over and cook for a further minute.
5. Remove from the heat and keep warm.
6. To make the sauce melt the butter in a large pan and add the onion.
7. Sweat for about 5 minutes, do not brown.
8. Add stock and white wine and simmer gently until a little reduced.
9. Stir in the lovage and lemon zest and simmer for a further couple of minutes.
10. Add the cr猫me fraiche and season to taste, bring back to a gentle simmer.
11. While the sauce is cooking bring some water to the boil in another pan and add the samphire, boil for 3 - 4 minutes. Do not add salt.
12. Drain and add a little black pepper and butter.
13. Pile the samphire on to 2 plates and place the fish on top skin side up.
14. Pour the sauce around the fish
15. Serve with lemon wedges.