Tasty Tuesday!

Pan-fried sea bass fillet starter-

with white crab salad and brown crab mayonnaise


Robert Thompson (https://www.greatbritishchefs.com/recipes)



       Pan-fried sea bass fillet

       Brown crab mayonnaise

       White crab salad


       To plate



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


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


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