Bistro dishes to dine for
This week, try two recipes from Nicholas Courtney, head chef at Morilles Bistro (morillesbistro.ie) in Rathfarnham in Dublin
Pan-fried fillet of seabass with tarragon gnocchi, black garlic purée, prawn parcels and buerre blanc
Ingredients, serves six
6 fillets of seabass, approx 180g each
For the prawn parcels
100g tiger prawns
1 shallot, finely diced
1 garlic clove, finely diced
50ml white wine
100ml cream
1 tsp dried thyme
Juice and zest of one lime
6 sheets of 12x12 filo pastry
1 egg yolk
For the gnocchi