Daniel Smith – award-winning Norfolk Chef
Norfolk-born Daniel started his career in London but dreamed of his own restaurant in Norfolk. He opened The Ingham Swan in 2010 in North East Norfolk – awarded 3 Rosettes in the coveted AA rankings in March 2022. He also oversees sister site 2 AA Rosette restaurant The Wildebeest in South Norfolk. He is proud to be part of an incredible food scene, known for expert use of local ingredients thanks to close connections with Norfolk’s finest suppliers. See Daniel in action at the show next month.
This month Daniel shares his recipe of Pan Fried Wild Sea Bass Fillet, Norfolk Potato Risotto, Crispy Fishcake, Tenderstem Broccoli, Walnuts, Dill Oil.
Wild Sea Bass 1.4kg – cleaned and descaled, filleted into 4 portions (ask your Fishmonger to do this)
Olive oil and 50g butter to cook
450g of new potatoes (diced into small cubes)
Chicken Stock (best made fresh from a chicken carcass, white wine and chopped onions)
1 banana shallot finely diced
Sprig of fresh thyme
Chives to garnish
4 new potatoes
50g good quality cheese (cheddar)
150g fish (offcuts are fine, white fish of your choice)
250g Tenderstem Broccoli
- Sweat the shallot with the thyme in olive oil.
- Add the potatoes and slowly add chicken stock, cooking risotto style. Finish with seasoning and butter.
- Cook the potatoes until soft
- Roughly crush the potatoes
- Grate your cheese and add to the potato mixture
- Skin your fish and remove the bones – lightly fry off the fish
- Add the fish to your potato mix
- Hand roll your mixture into equal sizes cakes
- Get an equal mixture of flour and egg wash and coat the cakes then cover with breadcrumbs
- Lightly fry in oil for a few minutes using a shallow pan until crisp and golden, turning to ensure even colouring
Wild Sea Bass
- Pan roast the sea bass fillets skin side down in olive and butter until cooked
- Bring a pan of water to the boil. Carefully add in the tenderstem and simmer for around 2 minutes – only until they’re slightly cooked through and tender. In a large bowl, fill with half ice and water. To test, remove a piece with a slotted spoon, dip it into the ice bath to cool quickly, then eat it. If the test is good then scoop out the tenderstem quickly and immediately move to the ice bath. Keep in the ice bath just until they’ve cooled, about 20 to 30 seconds. Remove, drain and set aside. Just before serving use the pan you have used to fry your fish to lightly fry off for maximum flavour.
Place the Potato Risotto on the plate
Carefully place the Sea Bass Fillet on top
Drizzle with oil or make a dill emulsion
Add some chopped walnuts as desired
Optional extra: Brown shrimp make a good addition too!