From Stuart Muir at Forth Floor, this wonderful fusion of European ingredients is a great alternative to fish and chips
1. To make the salt cod dumpling, place the salt cod in a bowl, add enough milk to cover it and refrigerate overnight.
2. The next day, remove the cod from the liquid and lightly poach it in fresh milk for approximately 3-4 minutes. Leave to cool in the milk then remove it and flake the flesh carefully, removing any bones and discarding any skin.
3. Wrap the potatoes in aluminium foil and bake in a preheated 180°C oven until cooked - about 45 minutes. Leave to cool slightly then remove the skin. Press the potato through a sieve and mash to a fine pureé.
4. Mix the cod, potato and parsley together and use 2 teaspoons to mould it into small dumplings, about the size of a walnut. Refrigerate for 1 hour. Pour the oil into a deep fryer, heat it then deep-fry the dumplings until golden brown.
5. Brush the sea bass fillets with melted butter and grill under a medium grill for about 4 minutes on each side.
6. To make the rémoulade, combine all the ingredients together and mix well.
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Recipe © courtesy of Stuart Muir at Forth Floor
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