It's Mary time

Whilst I was suffering with the lurgy this week, I had two pieces of exciting news (no three) to cheer me up.  One was my letter from Felicity Kendall (more of that another day), and the second was an email from Lucy Young allowing me to use Mary and her recipes within my blog well you can imagine how excited I felt.  The third was that Haagen Daaz was on special offer in Morrisons my favourite chocolate and mint leaves....

Last night in our quest to stay healthy (i have lost 11.5lbs already this year since we started the diet in January with the treats at weekends) we had Seabass.

The recipe I used was Sea bass with lemon butter sauce which is from Mary Berry's Complete Cookbook published by Dorling Kindersley.

So basically put some lemon into the cleaned and filleted seabass, add some sprigs of tarragon and place in foil along with a couple of tablespoons of dry white wine seasoned with salt and pepper.  Bake for 30 mins.  For the sauce whisk single cream, juice of 1/2 lemon, 1 egg yolk, plain flour, pepper and tarragon together and keep warm to then serve when the fish is cooked.

The meal was complemented by a small floral arrangement comprising white lilies, yellow tulips, mimosa and sweet avalanche roses with a little foliage from the garden.  The yellow tulips and the mimosa along with the white lilies went well to co-ordinate with the fish and the creamy lemon sauce.

The wine chosen to complement the meal was a white Pinot Grigio