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
Next Stage
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
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