Chargrilled Sea Bass with Spring Onion Potato Cake & Red Pepper
Salsa
This
recipe has kindly been
provided by Christopher Trotter.
Christopher
is a highly regarded Scottish chef and a keen angler
who currently works at Myres Castle, Fife.
Ingredients:
- sea bass
fillets
- cold mashed potato
- 1 spring onion chopped finely
- slice of fresh ginger
chopped finely
- lemon zest
- vinaigrette made with 3 parts olive oil 1
part lemon juice
- 2 red peppers
To Prepare:
1. Make mashed potato and leave to cool
2. Roast peppers by quartering them, removing the seeds and rubbing
with olive oil then roast in a hot oven until the
skins blister and can be
removed
3. Bass steaks are delicious when cooked on a chargrill on the skin side all the way through. steaks should be seasoned and rubbed in olive oil then placed on the hot grill, skin side down, they will take about 5 minutes
4. Add some chopped spring onion to the cold mash and form potato cakes. Fry these in a little oil; and butter set aside.
5. Chop the peppers into a small dice and add diced ginger blanched
diced lemon zest and 3 tablespoons of vinaigrette.
Set aside.
Once the Bass is cooked then serve on
the potato cakes and drizzle the salsa around and
over.
Related Links:
Christopher Trotter - www.christophertrotter.co.uk
Myres Castle - www.myrescastle.com