Walnut Grove Recipes
Fillet of Sea Bass with Crushed New Potatoes &
a Vierge Dressing
- 4 fillets of sea bass
- 500g new potatoes
- 3 large tomatoes
- 3 large shallots
- 1 tbs chopped parsley
- 1 tbs chopped chives
- 1 tbs chopped basil
- 1 tbs chopped dill
- 1 tbs chopped coriander
- juice of 1 ½ lemons
- olive oil to cover
- 1 clove garlic, crushed
- salt & pepper
1. Prepare Vierge dressing first. Finely chop the shallots, skin
and de-seed the tomatoes, and cut into 5ml squares. Add chopped
herbs, crushed garlic & lemon juice and cover with olive oil
in a clean bowl. Season to taste.
2. For the crushed new potatoes, wash the potatoes but don't peel
them, gently simmer in salted water until cooked. Drain, scrape
off the skins and gently crush with a fork. Add 3 or 4 tablespoons
of the vierge dressing, and salt & pepper to taste.
3. To cook the fish fillets, heat a frying pan until
hot, add a little olive oil and place the fillets skin side down
in the pan.
The fillets will want
to curl up as they begin to cook so gently hold them flat with
a pallet knife or your hand until the fillets relax.
4. Maintaining a high heat cook the fish on the
skin side down until the fish is half cooked. Turn it over and
cook for a further minute then turn the pan off and leave the
fillets to rest in the pan.
5. To put the dish together; while the fish is resting
heat the potatoes either in a microwave or in a non-stick frying
pan (do not color the potatoes). Place the potatoes in a cutter
in the middle of your bowl or plate, and gently press into shape,
remove cutter, place fish fillets on top of the potatoes and drizzle
with Vierge dressing and garnish with fresh herbs.
Great main course, or serve a smaller portion as a
starter. A very light fresh tasting dish.
The only thing that can really be prepared in advance is the
Vierge dressing, this improves with age so is best made a couple
of days before.
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