Macclesfield Express - - LEISURE - AN­DREW NUTTER


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

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