Sea Bass Mornay
Cook all these separately and combine to make the Mornay.
Finely chop celery, onion, tomato and mushrooms.
Prepare, but don't cook, enough spinach leaves to layer a casserole dish twice.
Coarsely chop some watercress but don't cook
Thickly slice a couple of potatoes
Coarsely chop some fresh Parsley
Prepare vegetables for steaming, my choice Carrots and Broccoli
Set the potatoes to steam
Place the celery, onion, tomato and mushrooms in a saucepan and sweat gently in a drop of olive oil and a knob of garlic butter until cooked.
Make half a pint of cheese sauce. Once done, place to one side.
Put the vegetables to steam
On a low to medium heat, pan fry the Sea Bass - 2-4 fillets skin side down for four minutes, use a dash of olive oil and garlic butter. Sprinkle the fresh parsley over the fish, turn and with a pair of tongs, peel the skin from the fish.
Meanwhile, layer a casserole dish with the cooked potatoes and layer the potatoes with the uncooked spinach.
One very fine layer of cheese sauce over the spinach, followed by a later of the mirepoix of celery, onion, tomato and mushrooms.
Another layer of spinach, followed by the Sea Bass - either whole or dissected and topped with the Watercress and the last of the cheese sauce.
Place in a preheated oven and heat for 15-20 mins until the spinach and watercress are cooked.
Serve with the vegetables.
You will not have tasted anything better.