How to create Loch Fyne's Whole Chargrilled Sea Bass this Christmas


Christmas

– Recipe 1 –

13.11.2017


Loch Fyne's Whole Chargrilled Sea Bass
Loch Fyne's Whole Chargrilled Sea Bass

How to create Loch Fyne's
Whole Chargrilled Sea Bass this Christmas

With Christmas fast approaching, we're all looking for recipes to wow our guest over the festive period
and while turkey is a seasonal favourite it can become quite tiresome.

Therefore we have shared our whole chargrilled sea bass recipe with new potatoes and sauce vierge
for you to make at home.

Don't forget – you can buy your fresh sea bass directly from your local Loch Fyne restaurant.

Serves: 1 people
Difficulty: 3 / 5

INSTRUCTIONS

INSTRUCTIONS



Ingredients for the Sea Bass

1 whole sea bass
(available from your local Loch Fyne Fishmongers)
2ml pomace oil
3 slices of lemon
5g of watercress
5g flesh flat parsley

Ingredients for the Sauce / Sides

Juice of ¼ lemon
50ml virgin olive oil
50g tomato concasse
5g picked basil leaves
Salt & pepper (to season)


Cooking Method


1. Preheat your oven to 180°C.
2. To start preparing your fish, make three shallow incisions on each side of the fish vertically
– but don't cut through the flesh, just through the skin.
3. Make sure the fish is nice and clean on the inside
– permitting this will have been gutted and cleaned by the Loch Fyne fishmonger.
4. Cut three slices of lemon and insert them inside the fish just slightly overlapping.
5. Place the fish onto a lightly oiled tray, rub both sides of the fish in the pomace oil
and season on both sides with salt and pepper.
6. In a separate pan, add the new potatoes and cover with water. Bring to the boil and simmer.
7. Bake fish at 180°C for 12 minutes in the oven.
8. While the fish is cooking, you can start the sauce vierge.
For the sauce add the lemon juice, olive oil, tomatoe concasse and fresh herbs to a pan.
8. Allow 15 minutes for the potatoes to cook. These should be soft & tender, and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil.
9. For the Sauce Vierge – gently warm the pomace oil to just above room temperature, add the concise, the finely shredded basil, salt & pepper and lemon juice to the oil and allow to sit, keeping warm until required.
10. Remove the sea bass from the oven, plate and add the water cress.
11. For the concasse – make a small cross in the top of your tomato, plunge into rapidly boiling water for 20 seconds and then into ice cold water – this will make it easy to skin the tomato; cut into quarters and using a small knife, de-seed, square off the edges and cut into neat squares.




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