FOOD

Macclesfield Express - - LEISURE - AN­DREW NUTTER

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.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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