FOOD
PAN FRIED SEABASS WITH GRIDDLED COURGETTE, BABY SHOOTS AND A TOASTED SESAME AND GINGER DRESSING
Serves 4 A fabulous spring salad where the combination of the griddled courgette and Truffle de Chien potatoes gives a real rustic background flavour to this otherwise light leafy recipe. If you can’t get hold of the purple Truffles de Chien use Pink Fir Apple or Ratte potatoes as a good alternative. Ingredients: Dressing ●● 200ml olive oil ●● One clove garlic ●● One teaspoon ground ginger ●● Two teaspoons toasted sesame oil ●● Two tablespoons white wine vinegar ●● Squeeze of fresh lemon Salad ●● One courgette - thinlysliced and griddled ●● Eight Truffles de Chien potatoes – cooked until al dente ●● One handful rocket leaves ●● One punnet baby shoots To Serve ●● Two tablespoons olive oil ●● Four 180g fillets of seabass – skin on but de-boned Method: 1. For the dressing: put the olive oil and garlic in a pan and warm gently to infuse the oil. Leave for about 20 minutes then add the ginger, sesame oil, vinegar, lemon and season to taste. 2. On serving plates arrange alternate slices of the courgette and potato. Add a few leaves of rocket in the centre and scatter around the baby shoots. 3. When ready to serve heat a non-stick frying pan, add the olive oil and seal the seabass skin side down until a light golden colour, turn over and cook until the fish starts to flake. 4. Place the fish on top of the rocket leaves, before drizzling over some of the dressing and serving.