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Recipe for :

Fillet of Sea Bass with Crushed New Potatoes and a Vierge Dressing

This recipe for Fillet of Sea Bass with Crushed New Potatoes and a Vierge Dressing has been reproduced courtesy of Walnut Grove Cooking Vacations run by chefs Maynard Harvey and Benedict Haines . . . two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation.

On one of their cooking vacations their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your cooking skills and techniques in the kitchen.

Cook, tour and learn during the days, and each evening, sit down to gastronomic delights, fine wines and interesting conversation with like-minded people! Like the idea and want to know more then have a look at the web site - www.walnutgrovecookery.com

Ingredients for Fillet of Sea Bass

Fillet of Sea Bass4 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

How to make Fillet of Sea Bass

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Serving Suggestions:

Great main course, or serve a smaller portion as a starter. A very light fresh tasting dish.

Advanced Preparation:

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.

Serves 4


Walnut Grove Cooking Vacations

Published with permission of Walnut Grove Cooking Vacations

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