Roasted Seabass with Piccalilli Sauce

Serves 6 people.

Ingredients

1 x 3lb. Sea bass

1 large Cauliflower

1 Medium Cucumber

½ Red Pepper

½ lb. Silver-skinned onions

1 Spanish Onion

3oz. Ground Turmeric

4oz. Light Brown Sugar

½ pint White Wine Vinegar

2oz. Colmans English Mustard Powder

Method

1. To make piccalilli sauce firstly dice Spanish onion and fry in a little oil until soft without colour. Dice the red pepper and add the onions. Cook together for about 1 minute.

2. Break the cauliflower down into small florets and add to the pan. Mix in the ground turmeric and cook out for about 2 minutes. Add the peeled silver-skinned onions, light brown sugar, white wine vinegar and bring to the boil.

3. Peel and de-seed the cucumber and slice into 1/8 inch chunks, add to mix with the mustard powder that has been made into a paste with a little water.

4. Boil together for 5 minutes so the vegetables do not lose their crispiness.

5. Either portion Sea bass fillets and pan fry or roast whole on the bone in the oven on top of onions, fennel, leeks and soft herbs adding a good splash of white wine and olive oil.

6. Serve with plenty of the Piccalilli Sauce and a good addition you could add some new potatoes.