Wed, 27 September 2017
This recipe will serve 4 people as a Main
Ingredients
6 Seabream Fillets
1 lemon cut in half
100g parsnips, 20 g butter, 60mls cream
8 baby beetroot
2 table spoons red wine vinegar
sprig of thyme
4 table spoons olive oil
2 table spoons red wine vinegar
1 lemon cut into segments
2 table spoons washed baby capers
Baby beetroot
Scrub the 12 baby beetroot under cold running water to remove any soil, place a large piece of foil on a baking tray and place the 2 sprigs thyme, 1 clove garlic, and pinch of Sea salt along with the washed beetroot. Place in a pre-heated oven at 180 for 20 minutes or until tender. Set to one side until ready to serve
Parsnip puree
To make the parsnip puree, peel and cut into even size pieces, place the parsnip in a pot with the cream and a splash of water, cover with a lid and cook until soft about 10 minutes. Place in a food processor with the butter and blend for 3 minutes until smooth, season with salt and pepper
Dressing
In a small bowl place the olive oil, shallot, lemon segments and capers and mix
TO PLATE
To cook the seabass Pan Fry the fish skin side down until crisp which should take about 3 minutes, just turn over at the end and add a knob of butter and a squeeze of lemon juice
Heat up the puree, check for seasoning and put a few dollops on the bottom of the bowl or plate
Then place the fish fillets on top, and the cooked baby beetroot around
spoon some of the dressing around the plate
CHEFS TIP
· Ask the Fishmonger to pin bone the fish for you
· Make sure the pan is nice and hot for the fish
· Pat dry the water off fish before frying to ensure a nice crisp skin
