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- Created: 10 September 2019
Tasty Tuesday!
Pan-fried sea bass fillet starter-
with white crab salad and brown crab mayonnaise
by
Robert Thompson (https://www.greatbritishchefs.com/recipes)
Ingredients
Pan-fried sea bass fillet
- 4 sea bass fillets, pin-boned, each weighing around 120g
- 20g of butter
- lemon juice
Brown crab mayonnaise
- 100g of brown crab meat
- 100g of mayonnaise
- lemon juice
- salt
- black pepper
White crab salad
- 200g of white crab meat, picked
- lemon juice
- olive oil
Dressing
- 50ml of groundnut oil
- 50ml of olive oil
- 1 lemon
- 1 handful of mint leaves, finely sliced
- salt
- black pepper
To plate
- 1 avocado, de-stoned and cubed
- 2 pink radishes, thinly sliced
Method
In a food processor, blend the brown crab meat with the mayonnaise. Season with salt and pepper and add a little lemon juice to taste. Pass the mayonnaise through a fine sieve to remove any lumps – repeat if necessary
100g of brown crab meat
100g of mayonnaise
lemon juice
salt
black pepper
Lightly mix the picked white crab meat with a little olive oil and seasoning
200g of white crab meat
lemon juice
olive oil
To make the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice. Whisk and slowly add the two oils. Keep whisking until the liquids combine. Finish with the mint leaves, season and set aside
50ml of groundnut oil
50ml of olive oil
1 lemon
1 handful of mint leaves
salt
black pepper
Heat a little vegetable oil in a non-stick pan and place the sea bass fillets, skin side down. Ensure you gain a nice even golden colour before carefully turning the fish. Add a squeeze of lemon and a small knob of butter. Baste the fish well before setting it aside on absorbent paper
4 sea bass fillets
20g of butter
lemon juice
Spread a little mayonnaise on each plate, place the sea bass in the centre with the white crab salad. Garnish with some avocado cubes and thinly sliced radish and finish with the lemon dressing
1 avocado
2 pink radishes