Sea bass, paprika potatoes with a chorizo, pimientos and basil salad
Sea bass, paprika potatoes with a chorizo, pimientos and basil salad comes together with White Wine Vinegar and Olive Oil. Scale it up or down for the number of people at the table.
सामग्री
- 2 tbsp
- 2 tbsp
- 2 tbsp
विधि (झलक)
- 1
To make the dressing, bring a pan of water to the boil and blanch the coriander, basil, mint and parsley leaves for 30 seconds.
- 2
Drain and transfer to a blender.
- 3
Skin the green pepper by placing under a grill (or using a blow-torch) and charring the skin for a few minutes on each side.
- 4
Allow to cool before peeling off the skin.
- 5
Remove the seeds and chop into bite-sized pieces.
- 6
Gently fry the pepper in a hot pan with a tablespoon of oil for a few minutes to soften.
- 7
Transfer to a blender and add the herbs, vinegar, capers, mustard, lemon juice, anchovies, and the remaining oil.
- 8
Season with salt and pepper and blend until smooth.
- 9
For the potatoes, put the cubed potatoes into a pan of cold water and bring it to the boil, and boil for 3-4 minutes.
- 10
Drain and then rinse in ice cold water.
- 11
Heat the oil in a large pan and fry the potatoes for 4-5 minutes, or until light golden-brown.
- 12
Add the smoked paprika and chorizo slices and continue to cook for a further few minutes.
- 13
Stir in the peppers, season with salt and pepper and continue to cook until the potatoes are tender.
- 14
Stir in the wild rocket and set aside for a few minutes to wilt.
- 15
For the sea bass, heat the oil in a non-stick frying pan.
- 16
Lightly score the sea bass skin using a sharp knife.
- 17
Fry the bass skin-side down for 2-3 minutes until crisp.
- 18
Turn over and cook for a further 30 seconds, or until cooked through.
- 19
To serve, spoon the roast paprika potatoes onto serving plates.
- 20
Top with the sea bass fillet and drizzle the basil and caper dressing over to finish.
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