Whizz it all up until super smooth. Spread the coulis on a plate and serve fish directly on top. Serve with a wedge of lemon if.

Ingredients of pan fried sea bass sat on a salad of tomato, broad bean and pickled red onion, lemon and garlic yoguart, pine nut and roast chilli dressing.

  1. You need 200 grams of fillet of sea bass.
  2. It's 4 of plum toms.
  3. It's 100 grams of podded broad beans.
  4. You need 50 grams of sliced red onion.
  5. Prepare 10 grams of icing sugar.
  6. You need 2 of lemons.
  7. Prepare 1 of handful of pine nuts.
  8. It's 3 clove of of garlic.
  9. You need 100 ml of greek yogaurt.
  10. Prepare 5 medium of heat chillies.
  11. You need 20 ml of olive oil.
  12. It's 10 ml of wine vinegar.
  13. Prepare 1 small of amount of water.
  14. Prepare 2 pinch of of caster sugar.
  15. You need 20 ml of red wine vinegar.
  16. You need 1 of knob of butter.

pan fried sea bass sat on a salad of tomato, broad bean and pickled red onion, lemon and garlic yoguart, pine nut and roast chilli dressing. instructions

  1. for the dressing..
  2. put chillies in oven or under gril untill blakend.
  3. scrape of skin and puree.
  4. toast pine nuts unver grill lightly.
  5. mix oil, vinegar, water and a little lemon juice untill emulsyfied.
  6. add pureed chillies and pine nuts.
  7. for the yogurt.
  8. juice and half zest of 1 lemon, two cloves of pureed garlic and sugar, mix with yogurt.
  9. blanch toms, skin and de-seed, cut into equal size sqaures, around 20mm.
  10. mix red onions with red wine vinegar and pich of sugar leave to pickle.
  11. drain onions, mix with toms, broad beans icing sugar and a squeeze of lemon juice.
  12. heat a non-stick pan, add a little oil.
  13. wen hot add sea-bass fillet (score skin before hand).
  14. wen 3/4 cooked add squeeze of lemon juice, remaning garlic clove crushed and knob of butter...and turn fish for 30 seconds to a minute then take out of pan.
  15. salad in middle of plate, fish on top circle with yogurt and dressing.

Your daily values may be higher or lower depending on your calorie needs. For this pan-fried tofu dish, I use Sichuan chilli bean paste, instead of Sichuan pickled chilli, to spice up the sauce. A few tips on how to choose the right paste: Authentic Sichuan chilli bean paste (aka spicy Doubanjiang, 辣豆瓣酱) is a fermented paste made of chilli, broad beans, salt and wheat flour. Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.

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