1、Crisp sea bass with minted fennel & radish salad

Simple but elegant, this tasty dish is all about the quality of the ingredients

Crisp sea bass with minted fennel & radish salad recipe

Ingredients

  • 1 fennel, trimmed and finely sliced (on a mandolin if you have one), green fronds reserved
  • juice 1 lemon
  • 2 tbsp extra-virgin olive oil
  • 1 tsp caster sugar
  • 1 tsp olive oil
  • 2 sustainably caught seabass fillets, skin on
  • 85g radish, trimmed, finely sliced
  • handful mint, leaves roughly chopped
  • 1 tbsp capers, rinsed

Method

Drain and cool under cold running water, then drain again and dry. Whisk together the lemon juice, extra virgin olive oil and sugar, then toss half with the fennel. Set the other half of the dressing aside and leave the fennel to marinate while you prepare the rest of the ingredients.
  • Heat the olive oil in a large heavy-bottomed pan over a medium heat. Season the sea bass fillets. Place the fish in the pan, skin-side down, and cook for 4-5 mins until the skin is golden and crisp – you might want to press the fillets with the back of a spatula for the first 30 secs to prevent them curling. Turn, leave for 30 secs to 1 min more, then remove from the heat.
  • Toss the radishes, herbs, capers and reserved fennel fronds into the marinated fennel slices with some seasoning, then pile onto two plates. Carefully place the fish on top, drizzle with the remaining dressing, and serve with Lemon-roasted new potatoes, see 'goes well with'.

  • https://www.truecookbook.com/recipe/crisp-sea-bass-with-minted-fennel-radish-salad-6406/

    2、Spicy bean tostadas with pickled onions & radish salad

    Tex-Mex goes healthy with these corn tortillas topped with chipotle kidney beans, pickled red onions, coriander and lime
    Spicy bean tostadas with pickled onions & radish salad recipe

    Ingredients

    Method

    1. Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
    2. Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
    3. Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.

    3、Roast fillet of sea bass with parsnip purée & caramelised garlic

    Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
    Roast fillet of sea bass with parsnip purée & caramelised garlic recipe

    Ingredients

    Method

    1. For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
    2. For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don’t stick. Can be made in the morning and reheated.
    3. For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
    4. Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
    5. To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
    6. Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

    4、Slow-roast lamb with cinnamon, fennel & citrus

    For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
    Slow-roast lamb with cinnamon, fennel & citrus recipe

    Ingredients

    Method

    1. Put the lamb into a large food bag with all the juice and marinate overnight.
    2. The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.
    3. Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.
    4. Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.

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