Seabass with Asparagus & Jersey Royals |
Printer Friendly Copy |
|
|
Serves 4 |
Prep 25 mins |
Cooking 25 mins |
More
effort |
|
|
|
|
My rating |
|
Ingredients |
Make your own mayo
2 egg yolks
zest & juice ½ lemon, + extra wedges to serve
250ml olive oil, plus extra for drizzling
or use bought mayonnaise
500gJersey Royal potato
500g asparagus, trimmed
small bunch chives, snipped
|
For the sea bass
3 tbsp extra-virgin olive oil
3 thyme sprigs, leaves picked
4 x 140g sea bass fillets
|
|
-
Put the egg yolks in a large
bowl with a pinch of salt and the lemon zest and juice.
Whisk to combine. Slowly add the oil, whisking constantly,
until the mixture thickens to a mayonnaise and all the oil
is used. Taste and add salt, white pepper and additional
lemon juice, if needed. Transfer to a small bowl, cover
and chill until required or use bought readymade bought
mayonnaise
-
Put the potatoes in a
medium-sized pan, cover with lightly salted water, put on
the lid and bring to the boil. Remove lid and cook until
tender. Drain, toss with a drizzle of oil, set aside and
keep warm.
-
Meanwhile, cook the asparagus
in a large pan of boiling salted water for 3-5 mins until
tender. Drain, then drizzle with oil and set aside to keep
warm.
-
For the sea bass, heat the
grill, pour 2 tbsp of the oil into a frying pan set over a
medium heat, add the thyme, and cook for 1-2 mins.
Sprinkle a little salt and pepper into the pan, add the
fish, skin-side up, cook for 2-3 mins, then remove from
the heat. Drizzle with the remaining oil, then cook under
the grill for about 4 mins until the skin blisters and the
fish is cooked through. Keep the fish warm while you
finish the veg.
-
Thickly slice the potatoes and
arrange a layer in the middle of each of 4 dinner plates.
Scatter the asparagus over the potatoes, squeeze over some
lemon juice and finish with a grind of black pepper. Top
each plate with a fillet of sea bass, finishing with a
dollop of mayonnaise and the snipped chives.
|
|