A New Recipe

Grilled fillets of line caught sea bass, sautéed ratte potatoes, curly kale and salsa verde

Main Course - serves 4

Ingredients;
4 x 150 / 180g line caught sea bass fillets,
1 x kg ratte potato (or similar new potato)
200g curly kale
50g soft butter
Olive oil for frying
Seasoning

Ingredients for the salsa verde

100g flat leaf parsley
50g basil
50g Mint
50g coriander
4 x anchovies
2 x clove of garlic
1 x tea spoon Dijon mustard
1 x tea spoon chopped capers
50 ml red wine vinegar
Juice of 1 lemon
100ml olive oil

Method;

Pre make the salsa verde by roughly chopping all the herbs
Blend (In food processor or by pestle and mortar) the anchovies, garlic & capers
Add the herbs and pulse the blender
add olive oil, Dijon mustard, lemon juice and red wine vinegar
Continue to blend until your desired consistency is reached
set aside or chill in fridge

Place the potatoes in a pan of slated water and bring to the boil
Simmer until the potatoes are cooked through
Drain, cool and slice the potatoes into 1cm discs

Ask the fishmonger to prepare the bass fillets by scaling and removing the pin bones
Smear both sides of each fillet with soft butter and season with salt and pepper
Place on a baking sheet skin side up and grill on a high heat until the skin starts to colour and blister, then place the tray on the bottom shelf of the grill to continue to cook for a further 2 – 3 minutes

Meanwhile, season and shallow fry on both sides, until the potatoes start to colour
Remove the core stem from the kale and add to the pan of potatoes
Toss the ingredients a couple of times until the kale is wilted

Place the potatoes and kale on the middle of the plate, place the fillet of bass on top, presenting the crispy skin
Spoon the salsa verde over the top and around the plate