Pan-roast sea bass fillet with Jersey scallops and peas

Ingredients

Oils & Vinegars

  • vegetable oil

Dairy

  • 2 knobs of butter
  • 300ml of double cream

Store Cupboard

  • 1 vanilla pod
  • 950ml of fish stock

Beverages

  • 125ml of white wine
  • 125ml of dry vermouth