Leiths week 2 - sea bass cerviche, parsley pasta, wild mushrooms & warm red salsa

Week 2 at Leiths started with removing the skin from a fillet of sea bass, marinating it in lemon juice, lime juice and birds eye chillis and chucking it in the fridge for a couple of hours. While the cerviche was cerviching, we made a quick salsa with tomatoes, coriander & avocado and 'degorged' some red onions. Degorging is a brilliant word for removing the moisture from something using salt. The thinly sliced onion was covered in a salty layer, left for 20 minutes and then rinsed, covered in lemon juice and sweetened with sugar to create a bright pink accompaniment to the fish.

The pasta machines came out next to make 'parsley pasta'.. basically young parsley springs sandwiched between two sheets of pasta and then re rolled though as low a setting you can, without tearing. The resulting pasta is very pretty looking, with the parsley springs showing through the pasta sheets.

This would be a great pasta to use in an open lasagna.. I used it cut into small pieces and served with some (very) garlicky wild mushrooms and a warm red salsa made from finely diced red peppers, olive oil, basil, lemon juice and a concasse of tomato (another new term learnt today, this is just a fancy name for finely diced!)

Next week, twice baked crab souffles and partridge with lentils, pancetta and thyme.