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Line Caught Wild Seabass baked with Lemon Salt

Ingredients:

4 portions of Seabass scaled and boned (7oz)
2 Rooster potatoes diced
1 tablespoon créme fraiche
Chopped shallots and chives
Lemon Juice / Seasoning
2 Avocados
50 baby Girolles (mushrooms)

Method:

Potato Salad:
* Cook potatoes in boiling salted water until cooked
* Mix potatoes with créme fraiche, shallots and chives
* Season well, add lemon juice

Sea Bass:
* Place the line caught Seabass on baking paper, season with lemon salt & pepper
* Bake at 165 degrees for 4 minutes

Avocado Puree:
* Peel the ripe Avocados, puree until smooth in a blender
* Add salt and lemon juice
* Put in piping bag for service

Pan fry Girolles in a little butter and season well

To Plate:

* Put Potato Salad in centre of 4 warm bowls
* Place Seabass on top
* Pipe Avocado Puree
* Place on Girolles, garnish with rock chives