|2||225 g; (8oz) seabass|
|; fillet, skin on but|
|; bones removed|
|20 grams||Sliced chorizo; (3/4oz)|
|4||Pieces confit aubergine|
|½||Clove garlic; crushed|
|10 grams||Fresh basil; (1/2oz)|
|10 grams||Fresh chervil; (1/2oz)|
|125 millilitres||Olive oil; (4fl oz)|
|½||Crushed garlic clove|
FOR THE CONFIT
Slice the aubergine and place on a roasing tray with the olive oil, shallot, garlic and roast at 180øC/350øF/gas mark 4 for 30 minutes. Remove and allow to cook in the roasting tray.
Part cook the fennel in some boiling water. Drain. Heat a little olive oil in a pan, add the chorizo, fennel, tomatoes, auberinge, season well. Add the garlic and cook slowly for about 2 minutes to cook the chorizo. Add the choppped basil and season again if needed.
While cooking, heat a little olive oil in a non-stick frying pan and season the bass fillets both sides. Add the butter and cook the butter until a nutty brown colour, add the bass fillets skin side down and cook quickly on the skin side for about 2 minutes. When the skin is golden brown and cripsy, turn over and remove from the heat.
Arrange the confit in the middle of the plate and place the seabass on the top. Garnish with sprigs of fresh chervil and serve.
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