4 x 200g sea bass fillets pin-boned skin on
700g Maris Piper potatoes
45g each of carrot celeriac turnip and swede cut in fine juliennes for vegetable tobacco
Salt and pepper
For the dressing
200ml Greek yogurt
30g smoked salmon
Peel and cut vegetables into fine julienne leave in a warm area to dry thoroughly. Prepare the dressing by mixing the yogurt and Champagne with chopped chervil season and add sufficient lemon juice to taste.
Finally add the julienne of smoked salmon and check seasoning.
Prepare the potatoes in 1in cylinders sliced ¨ûin thick.
Arrange buttered slices in non-stick Anna mould overlapping in sequences until mould is full.
Cook slowlyuntil coloured. Turn and complete cooking.
Season and pan-fry the sea bass fillet in olive oil.
Deep-fry the tobacco vegetables retaining in a chinois until good colour is achieved (about 10 seconds.)
Dress the Anna potato in the centre of the plate. Place the sea bass fillet on top. Surround with dressing.
Garnish the fillet with the tobacco vegetables and aleaf of picked flat parsley. Serve accompanied with a mixed salad.