Serves 4

Salsify is a very under-rated vegetable which goes extremely well with fish. It is also known as oyster vegetable or plant, and its flavour is actually quite difficult to describe. Many compare it to parsnip, but

Salsify is a very under-rated vegetable which goes extremely well with fish. It is also known as oyster vegetable or plant, and its flavour is actually quite difficult to describe. Many compare it to parsnip, but

it is much sweeter with a clean, waxy texture. Try it and you will be pleasantly surprised.

125g salsify, peeled and covered in acidulated water
1 tablespoon plain flour
4 x 175g seabass fillets, unskinned
3 tablespoons olive oil
225g fresh baby spinach
250ml double cream
125g wholegrain mustard (preferably Pommery)

Place the salsify in a pan of boiling water with the flour. Bring to the boil, then reduce the heat and simmer for about 30 minutes or until al dente. Drain and set aside.

Heat a non-stick frying pan. Season the seabass fillets. Add two tablespoons of the olive oil and cook the seabass skin-side down for 2-3 minutes until the skin is crisp and golden brown, then turn over and cook for another minute or two until it is just cooked through.

Meanwhile, heat a separate pan. Add the remaining tablespoon of the olive oil and tip in the spinach. Sauté the spinach for a minute or so until it has just wilted, then season to taste.

Place the cream in a pan with the mustard and just warm through. Add the blanched salsify and simmer gently until heated through, stirring occasionally. Season to taste.

Arrange the spinach in warmed, wide-rimmed serving bowls, and place the seabass on top. Garnish with the salsify and spoon over any remaining cream sauce to serve.

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