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Roast Seabass, crushed potatoes, samphire, salsa vierge
Ingredients
180g Seabass fillet, skin on, pin boned
120g Crushed new potatoes
10g Samphire
25g Salsa Vierge
25g Butter, unsalted
1x Lemon wedge
2g Micro cress
MOP
- Heat a pan and add the butter, season the fish with salt & pepper
- Pan sear the seabass fillet skin down ensuring the fish skin is crispy
- Add the samphire to the pan with the fish and flip the fish around and allow to finish cooking in the heat of the pan.
- Drop the crushed potatoes in the frier cook until crispy and season with sea salt and black pepper
- Toss the samphire and potatoes together and place in the centre
- Place the fish on top of the mix and top with the salsa
- Garnish with micro cress
Salsa Vierge.
Ingredients
120g Tomato seeded and diced
40g Shallots, sliced
2g Garlic, sliced
1g Thyme
3g Capers
4g Chopped parsley
12g Lemon juice
8g EVOO
2g Sea salt
2g Black pepper coarse ground
MOP
- Mix all the ingredients together and store for service
Waiters Notes
Pan fried seabass served with crispy new potatoes, samphire, salsa vierge
Allergies Garlic, Dairy, Fish, Sulphites