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Ingredients
1 red pepper, halved and deseeded
4 tbsp olive oil
25 ml (1 fl oz) Grenadine (or cranberry juice)
200 g (7 oz) garden peas
25 ml (1 fl oz) double cream
1 shallot, diced
Maris piper potatoes, peeled and cut into flat squares
4 sea bass fillets
Brush red pepper halves on both sides with a little of the olive oil. Place on a metal tray and roast on a high heat for 20 minutes, turning half way. Remove from oven, remove skin and place in a blender with the oils from the tray. Add Grenadine or juice and remainder of olive oil then blend until pulp. Sieve.
Boil peas in seasoned water for one and a half minutes. Strain and place peas into a food processor. Warm cream then add to peas along with diced shallot and blend until mushy.
Peel potatoes, cut into flat squares and fry in some olive oil until golden.
Place fish skin side up and scrape skin with a sharp knife to remove any moisture. Season with sea salt and pepper. Place fillets on a metal tray (skin side down), brush with a little olive oil and cook under a preheated hot grill for four minutes. Turn skin side up and grill for one more minute.
Serve fish with flat chips, pea purée and coulis. (Stuart also includes a fruity salsa on the side.)
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