FOOD

Macclesfield Express - - LEISURE - AN­DREW NUTTER

PAN SEARED SEABASS WITH CHICORY, GRIDDLED FENNEL AND A LEMON AND CHIVE DRESS­ING

Serves 4 SIM­PLIC­ITY is the key fac­tor to this dish, re­ly­ing on the nat­u­ral flavour of the core in­gre­di­ents, al­low­ing them to shine. Get the fresh­est seabass you can find and you’ll be in for a treat.

In­gre­di­ents: ●● 1 head fennel ●● 1 ta­ble­spoon olive oil ●● 2 heads red chicory ●● 1 ta­ble­spoon olive oil ●● 4 x 140g fil­lets seabass, skin on but boned ●● Zest and juice of 1 lemon ●● 1 clove gar­lic – fine­ly­chopped ●● 2 ta­ble­spoons white wine vine­gar ●● 6 ta­ble­spoons ex­tra vir­gin olive oil ●● 1 ta­ble­spoon chopped chives ●● 1 pun­net mixed shoots

Method: 1. Take the fennel, re­move the core and break into lay­ers. Heat a grid­dle pan, lightly oil the fennel and char on both sides. 2. Break the chicory into leaves dis­card­ing any that are brown and limp. 3. When ready to serve, ar­range the fennel and chicory on your serv­ing plates. Heat a non-stick pan and seal the seabass skin side down, turn over seal­ing the other side and as you do add the lemon zest and gar­lic. Fry briefly then add the lemon juice and baste all over the fish. 4. Place the seared seabass on top of the leaves, driz­zle over the lemon and gar­lic oil, mix to­gether the white wine vine­gar and ex­tra vir­gin olive oil. Sea­son and driz­zle over the salad with a gen­er­ous shower of chives and shoots.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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