Having recently gained a level of mainstream notoriety as a MasterChef finalist on the highly popular UK version of the reality television series, the legendary Survival keeps it firing on all fronts as he returns to Dispatch Recordings with his long-awaited solo album, Take It Back. Inspired by working with Script on a SCAR Metalheadz album last summer, Survival wasted no time working on his own solo material with this being his first album since 2009 debut on Exit Records. Featuring 13 tracks of dark and heavy tech-tinged funk, Take It Back features collabs and appearances from the likes of Ant TC1, Codebreaker, Eleanor Higgins, and Naomi Pryor, while Survival keeps the basslines and breakbeats running it red throughout.
With the full album having just dropped on Dispatch ahead of the 4th of July holiday (out now—get yours here!) and his success as a MasterChef finalist still fresh in the minds of viewers across the board, we thought we’d tap the man for an extra-special exclusive recipe to wow the fam. Below, Survival walks us through the creation of a masterpiece dish sure to become a secret weapon in your culinary quiver for years to come.
Pan Fried Sea Bass with Pea, Broad Beans and Brown Shrimp
4 sea bass fillets
1 bag baby spinach
Salt and pepper
Garlic chives (aka Chinese chives)
For Peas and Broad Beans
2 lbs. fresh broad beans (aka fava beans) in the pod (yields about 1 1/2 to 2 cups shelled beans)
14 oz. peas
2 onions, finely chopped
4 cloves garlic, finely chopped
10 oz. pancetta (in one piece, not sliced)
14 oz. brown shrimp
Chopped flat-leaf parsley, to taste
10 oz. white wine
For Boiled Lemon
1 unwaxed lemon
4 tsp. table salt
Bring lightly salted water to boil and add all of the broad beans. Cook for 1-2 minutes, strain and rinse under cold water. Remove outer skin and place in a bowl.
Cook peas, cool and set aside.
Thinly slice the pancetta into matchsticks then fry in a little olive oil. When just starting to crisp, add onion and garlic and cook until soft. Add brown shrimp, and remove to a small bowl.
Mix with peas and broad beans.
Add the lemon (see below) and parsley, and then season to taste with salt and pepper and keep warm.
For the Boiled Lemon
Bring a pan of water to boil, add salt, place the lemon in and put the lid on upside-down (to keep the lemon submerged in the water). Turn down the heat and simmer gently for approximately 20 minutes or until the lemon is soft and easily pierced with a fork.
Remove from the pan and leave to cool a little, then cut into quarters and carefully remove all the insides and pith just leaving the skin. Finely slice and add to the pea mixture.
Heat frying pan on medium heat. Add a little olive oil and butter. Once it has stopped foaming add the fish, skin side down, and cook on one side until the fish is nearly cooked through and the skin is crisp. Flip the fish over and cook for 30 seconds on the other side and remove from the pan, season and set aside.
Add the spinach to the pan, cook for 30 seconds or until just starting to wilt, remove from the heat, season and drain on a paper towel.
Add spinach to center bowl and then a couple of tablespoons of the pea mixture; place fish on top and drizzle with a little good olive oil.