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
Nicholas Courtney, head chef at Morilles Bistro

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