recipe comes from Andy Lynes - www.andylynes.com
Lynes is a Glenfiddich Award nominated freelance
writer specialising in food, drink and travel.
He is a regular contributor to BBC's olive
magazine and writes a weekly column and occasional
travel articles for the Independent on Sunday
Compact Traveller supplement.
you would like to know more about Andy take a
look at his web site <click
240g plain flour
180g butter, frozen in a block
1 red pepper, roasted
1 courgette, sliced and grilled
2 plum tomatoes, halved and slow roasted in
the oven with olive oil
2 fillets sea bass approx. 200g each, pan fried
head of frissee lettuce
olive oil and verjuice for dressing
salt and pepper
lemon oil for plating
1 clove garlic, smashed
Bunch of flat leaf parsley
Bunch of basil leaves
1 tablespoon capers
2 teaspoons mustard
2 teaspoons red wine vinegar
75mls olive oil
the butter in to the flour and mix in.
water to form a dough.
out into 15cm squares, brush with egg wash and
bake until golden.
with the roasted vegetables.
the leaves and place a small handfull on top.
place the cooked fish on top of the leaves.
all ingredients except the oil into a blender
and blitz, then slowly add the olive oil
whilst still blending.
the fish with some of the sauce.
around some lemon oil to finish the dish