Mediterranean Sea Bass, Confit Vegetables, Red Skin Peanuts, Caviar by Paul Kitching at 21212
0.75 h
4 raciones
Difficulty:
Media
Ingredients
INGREDIENTS
4 4oz bass fillets
24 red skin peanuts
2oz smoked caviar
12 garlic cloves
peeled
6fl oz olive oil (4fl oz to confit the vegetables)
Mediterranean vegetables of your choice
CHARDONNAY VINEGAR SAUCE
2fl oz olive oil
2fl oz Chardonnay vinegar
2fl oz warm water
Dijon mustard to taste
Lemon/seasoning
SALAD
8oz warm peeled dried potatoes cooked
3oz onions sliced
4oz mortadella strips sliced
4oz light mayonnaise
Herbs to taste.
Method
- Over a medium heat, bring the oil reserved for confiting up to just about simmering point then turn it down to the lowest setting. Confit the garlic cloves in olive oil for 12-15 minutes or until soft when tested with a knife. Put the meditteranean vegetables in the oil and confit, again, until soft.
- To make vinegar sauce, heat all the ingredients together and whisk until hot and combined.
- Add peanuts, herbs and seasoning, then taste and add more seasoning, if needed.
- To make the salad, combine ingredients together.
- Steam the sea bass for 6-7 minutes.
- Serve warm with the Mediterranean vegetables, the caviar, a potato and the mortadella salad with light mayonnaise.
