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Issue 7 - Grilled Seabass Fillets with Crab & Potato Salad
grilled sea bass with crab and potato salad - recipe issue 7

Award Winning Head Chef Gary Malcolm from the Fox and Hounds, Coxbench has given us a lovely light summer fish dish for this months recipe.



Ingredients [ For 2 persons ]
2 x 400gm Sea Bass
{ ask your fish monger to fillet and scale }
1 x 250gm of Dressed Crab
1 x Banana Shallot finely chopped
A good bunch of Dill chopped
1 x large baking potato diced
and cooked till tender
200gm of cooked mussels
150 ml white wine
125gm unsalted butter diced.


Potato Salad
Gently fry half the banana shallot in olive oil add cooked potato, crab meat and dill - keep warm & season to taste

Butter Sauce
Put the white wine and other half of the banana shallot in a small saucepan reduce by half, gradually add diced butter while whisking over a low heat until all the ingredients are mixed together. Add some chopped dill and the mussels. Keep warm do not boil

Sea bass
Gently score the skin with a sharp knife all down the fillets just below the skin as this helps the fish cook evenly and adds to the presentation. Place the fillets on a buttered grill tray, brush the fillets with melted butter, grill for approximately 4 min on full until the skin starts to bubble, remove from the heat

To serve
Place two lines of the warm potato salad onto large dinner plates, place the sea bass on top and cover with the butter sauce. Now sit down and enjoy.

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