Taste of Grampian 'Eatwell' Tent

Learn How To Prepare A Whole Seabass With NESCoL

Saturday 19.09.20 16.05

Join Robert Bruce from North East Scotland College as he guides you through preparation and cooking of the seabass.

What you’ll need:

  • 1 whole sea bass de-scaled
  • 1 – 2 bulbs of fresh fennel
  • 100g onion/shallot
  • 250ml of double cream
  • 25g of butter
  • Seasoning
  • Picked dill