CHEF GRAHAM TINSLEY M.B.E. -
Roasted Seabass with Crushed New Potatoes and Crab and a Cockle and Caper Dressing.
1 Whole Seabass 600-800grms Scaled and Cleaned |
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Method
1.Fillet the seabass and pin bone. Cut into 2x 100grms portions and make 3 small incisions in the skin.
2.Boil the potatoes until cooked. Drain then mash with a fork.
3.Mix the potatoes with the crab, chives and a little olive oil, season with salt and pepper to taste.
4.Make the dressing.
5.Cut the tomatoes in half and de-seed, cut into ½ cm dice.
6.In a sauce pan heat a little olive oil, add the onion and garlic and cook for 2-3 minutes until tender. Add the diced tomatoes, tomato purée and a little dash of white wine and cook for a further 5 minutes until soft.
7.Season the fish with salt and pepper.
8.In a hot non stick frying pan fry the seabass in vegetable oil until the skin is crispy, flip over with a spatula and roast in the oven for 5 minutes.
9.Remove from the pan and squeeze with the juice from ½ lemon.
Ingredients for the Cockle and Caper Dressing
20mls Sherry Vinegar
80mls Olive Oil
100grms Cockles Cooked and Washed of Grit
30grms of Very Small Capers
Pinch of Sugar
Salt & Pepper
1 Teaspoon of Chopped Chives
Method
1.Whisk the oil and the vinegar together, add the cockles, capes and chives. Season with the salt, pepper and a little sugar.
To Serve
Press the potatoes into a cutter, spread the top of the potatoes with a little of the tomato. Place the fish on top of the tomatoes and top with a few pea shoots. Dress the plate with a little dressing and some drops of balsamic.
What Could go Wrong
1.Timing, the only hot element is the Bass. The Dressing can be made and left to infuse; the potatoes and the tomatoes can be served warm so it is critical that you watch your timing with the fish.
2.Filleting, take care, keep your knife close to bones to ensure you remove as much flesh as possible from the fish.