{"id":15075,"date":"2014-05-07T17:08:52","date_gmt":"2014-05-07T16:08:52","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=15075"},"modified":"2014-05-07T17:08:52","modified_gmt":"2014-05-07T16:08:52","slug":"bikers-sea-bass-and-mussels-with-flavours-of-anglesey-on-the-bikers-food-tour-of-britain","status":"publish","type":"post","link":"https:\/\/thetalentzone.co.uk\/musictv\/15075\/bikers-sea-bass-and-mussels-with-flavours-of-anglesey-on-the-bikers-food-tour-of-britain\/","title":{"rendered":"Bikers sea bass and mussels with flavours of Anglesey on the Bikers Food Tour of Britain"},"content":{"rendered":"

Si and Dave serves up seafood with a true flavour of Anglesey on the Bikers Food Tour of Britain.<\/p>\n

The ingredients for the dish are: <\/p>\n

For the sea bass: 2 sea bass, cleaned and gutted, 2 garlic cloves, peeled, crushed to a paste with the edge of a knife, 1 lemon, 2kg sea salt, plus pinch vanilla sea salt, to serve.<\/p>\n

For the cabbage: 50g butter, 1 spring cabbage, core removed, leaves finely shredded, 1 leek, trimmed, finely shredded, 125ml fish stock, 110ml double cream, salt and freshly ground black pepper.<\/p>\n

For the chips: 4 floury potatoes, such as King Edward or Maris Piper, peeled, cut into wedges and vegetable oil, for deep frying.<\/p>\n

For the mussels with leeks: 50g butter, 1 leek, 2 celery stalks, 2 shallots, 2 bay leaves, small bunch fresh thyme, 375ml white wine, 2kg mussels, cleaned and de-bearded (discard any mussels that do not close tightly when tapped firmly), handful flatleaf parsley leaves, chopped and pinch celery salt.<\/p>\n

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