8/07/2012
Sea Bass on a Bed of Lemon Horta
by Christina Bridge
Sea Bass on a bed of steamed lemon horta with pesto, asparagus, broad beans, mussels and oven dried cherry tomatoes, from the expert of world cuisine Christina Bridge, a.k.a. The Pocket Chef.
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Ingredients:
- 4 Sea Bass Fillets approx 180grams each
- 180grams mussels (cleaned and debearded)
- 150g broad beans (shelled)
- 150 fresh peas
- 200grams of Horta
- 400grams peeled, trimmed asparagus
- 300ml dry white wine
- 1 chopped garlic clove
- Olive Branch Olive Oil
- Juice of a fresh lemon
- 250grams cherry tomatoes from Santorini
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Cooking Instructions:
- For tomatoes, cut in half and sprinkle with icing sugar, oregano and salt and pepper, dry in a low oven 65C for two hours
- Make pesto according to your own preference, or for ease buy a shop fresh one
- Prepare all broad beans, peas and asparagus, blanch for five mins and refresh in iced water
- Blanch horta in water drain and squeeze out excess water, add lemon juice and lemon zest
- Heat some olive oil in a pan and sear sea bass fillets for about 4 mins (skin side up) add a little butter and place in a medium oven (180c) for another four minutes, keep warm
- Heat oil in a pan and warm the beans, peas, and asparagus
- Splash white in a small saucepan, add mussels, cover and steam till open
- PRESENTATION: Brush a stripe of pesto onto the plate, mound horta in a round ring. Place sea bass on top. Scatter around the beans, peas, place asparagus on top of sea bass and place a mussel next to it. Drizzle around a little more pesto, add cherry tomatoes