recipes
Braised rolled seabass with an orange and asparagus salad with sundried tomato oil
Ingredients
- 2 large seabass fillets
- 6 orange segments
- 8 stems baby asparagus
- 2 tbsp olive oil
- Bunch rocket leaves
- 1 tbsp chopped chives
- 2 black courgettes
- 2 large potatoes
- 1 tbsp salted butter
- 8 leaves basil
Dressing
- 6 sundried tomatoes
- 1 tbsp chopped parsley
- 100ml olive oil
- 6 pitted black olives
- 1 spring onion
Method
Roll the fish fillet in cling film and cook in fish stock. Over cook the potatoes, drain and mash in the salted butter roughly chopped basil leaves and season accordingly. Cut the courgettes in long strips and sauté lightly in some garlic olive oil, blanch the asparagus and in a bowl mix with the orange segments, rocket, chives and olive oil. Blend all the Dressing ingredients together and allow to rest for 10 minutes in the fridge. Serve the mashed potato centred with the julienne of courgettes on it and the fish on top. Place the salad in the middle of the fish and the dressing drizzled around.
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