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Рецепт Pan Fried Sea Bass With Aubergine, Chorizo And Fennel

by Global Cookbook

Ингредиенты

20 gm Sliced chorizo, (1/2oz) 2 x 225 g, (8oz) seabass fillet, skin but no bones 4 x Baby fennel bulbs 10 x Black olives 8 x Cherry tomatoes 4 piece confit aubergine     Butter     Extra virgin olive oil     Seasoning

1/2 x Clove crushed garlic 10 gm Fresh basil, (1/2oz) 10 gm Fresh chervil, (1/2oz) 1/2 x Aubergine 125 ml Extra virgin olive oil, (4fl ounce) 2 x Minced shallots 1/2 x Crushed garlic clove     Seasoning

Инструкции

1. For the confit: Slice the aubergine and place on a roasting tray with the extra virgin olive oil, shallot, garlic and roast in the oven at 180 C/350 F/gas mark 4 for30 min. tray.
2. Part cook the fennel in some boiling water. Drain, heat a little extra virgin olive oil in a pan, add in the chorizo, fennel, tomatoes and aubergine and season well.
3. Add in the garlic and cook slowly for about 2 min to cook the chorizo. Add in the minced basil and season again if needed.
4. Whilst this is cooking, heat a little extra virgin olive oil in a non-stick frying pan and season the bass fillet on both sides. Add in the butter and cook till a nutty brown colour, add in the bass fillets skin side down and cook quickly on the skin side for about 2 min. When the skin is golden and crispy, turn over and remove from the heat.
5. Arrange the confit in the middle of the plate nad place the sea bass on the top. Garnish with sprigs of chervil and serve.

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