PAN SEARED SEABASS WITH A CUCAMELON, LEMON AND DILL DRESSING
Serves 4 A fantastic warm salad – do try and source out the cucamelon as it gives the dressing a fabulous light crunch and bite.
Alternatively peel half a cucumber and dice the flesh. Ingredients: Cucamelon dressing Four tablespoons olive oil
One shallot finely chopped
Half clove garlic – crushed
Eight cucamelon - thinly sliced Zest half lemon Juice half lemon Few sprigs dill chopped
Two tablespoons white wine vinegar One teaspoon sugar Seabass
Two tablespoons olive oil
Four 200g fillet portions of seabass – skin on To Serve
Local beetroot – cooked and scooped into balls
Griddled new potatoes Method: 1. For the cucamelon dressing – heat the olive oil and fry the shallot and garlic for five minutes until softened. Add the cucamelon slices and toss in the garlic oil, add the zest and juice of lemon. 2. Remove from heat then add the dill, vinegar and sugar. Season to taste. 3. For the seabass – heat a non-stick pan and seal the seabass skin side down until a light golden – about three to four minutes - then turn over and seal the other side. Depending on the thickness of the fish it should need about two to three minutes in the pan, but if thicker place in a hot oven (180C) for four to five minutes until the flesh is cooked. 4. To serve – arrange the beetroot and potatoes on serving plates, add the cooked seabass and finally spoon over the cucamelon dressing.
Nutters Restaurant, Edenfield Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter