Sat, 2 June 2018
ingredients:
2 x sea bass fillets approx 100/140g [pin boned & scaled]
For the salad:
20g chorizo, diced
100g watercress
3 baby potatoes
20g finely sliced fennel
5 cherry tomatoes
2 large spring onions
Lemon juice
Rapeseed oil
Crème fraiche, dill, yuzu (or lemon) juice, fresh dill
method:
1. For the salad, gently cook potatoes in lightly salted water until soft
2. Wash watercress and spin dry. Finely slice fennel, tomatoes and spring onions.
3. Toss sliced vegetables and watercress together and dress lightly with lemon juice and rapeseed oil, to taste
4. Finish with freshly ground black pepper.
5. For the Sea bass, heat non stick pan to med /high heat
6. Score skin on seabass fillets & season with salt & pepper
7. Cook skin side down in hot pan for 2 mins, turn fillets and cook for additional 1 min
8. Remove fillets keep warm, in same pan fry chorizo until crisp, add cooked potatoes and warm through.
9. Mix crème fraiche, yuzu puree & finely chopped dill
10. Spoon warm chorizo & potato over the tossed salad, place seabass fillets on top and finish with a spoon of crème fraiche
