Saffron broth

1. Heat the oil in a large pan and add the shallots, garlic, ginger and curry powder. Fry gently for 2 – 3 minutes.

2. Add the saffron, wine and stock. Bring to the boil, turn down the heat and cook for a further 2 – 3 minutes, stirring continuously.

3. Leave it to cool slightly and then stir in the cream.

Sea bass

4. Heat the oil in a separate shallow frying pan. Add the butter.

5. Season the fillets with salt and pepper. Add to the hot oil, skin side down and cook for 1 – 2 minutes. Turn over fillets carefully and cook for a further 2 minutes.

6. To serve, spoon the broth into a shallow bowl, add some cooked crushed new potatoes and place the sea bass fillets on top with seasonal vegetables placed around the fish.