Seabass with Bois Boudrin

A delicious Seabass dish in a sensational tomato sauce!
Cooking Time
25
Portions
2

Ingredients

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Bois Boudrin

  • g Country Range Tomato Ketchup
  •   tbsp Country Range Dijon Mustard
  • ml Pomace oil
  • ml White wine vinegar
  •   tbsp Chopped chives
  •   tbsp Chopped parsley
  •   tbsp Chopped coriander
  •   tbsp Chopped tarragon
  •   tbsp Chopped chervil (optional)
  •   Finley diced banana shallots
  •   Crushed cloves garlic
  •   tsp Caster sugar
  •   Salt and pepper to taste

Seabass

  •   Seabass fillets
  • ml Veg oil
  • g butter
  •   Salt and pepper to taste

Method


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Bois Boudrin

  • 1

    Step 1

    Place all the ingredients in a bowl and mix well. Allow the flavours to infuse for 1 hour before service

Sea Bass

  • 1

    Step 1

    Shallow fry the seabass skin side down in the hot veg oil in a non stick frying pan for 3 mins. Turn and add the butter. Bast the butter over the fillets for 1 min, season with salt and pepper to taste and serve with a generous dollop of bois boudrin

Ingredients

  • 100 g Country Range Tomato Ketchup
  • 1 tbsp Country Range Dijon Mustard
  • 100 ml Pomace oil
  • 50 ml White wine vinegar
  • 1 tbsp Chopped chives
  • 1 tbsp Chopped parsley
  • 1 tbsp Chopped coriander
  • 1 tbsp Chopped tarragon
  • 1 tbsp Chopped chervil (optional)
  • 3 Finley diced banana shallots
  • 2 Crushed cloves garlic
  • 1 tsp Caster sugar
  • 1 Salt and pepper to taste
  • 2 Seabass fillets
  • 25 ml Veg oil
  • 15 g butter
  • 1 Salt and pepper to taste