Pan-Fried Spicy Sea Bass With Gorgonzola Mash and A Basil And Balsamic Pesto

Lírah products:
Caramelised Classic Balsamic
Serves: 1
Difficulty: Moderate
Prep time: 40 minutes

Ingredients

 

For the pan-fried spicy sea bass

  • 1 tbsp plain flour
  • 200-300g sea bass fillet
  • 1 tsp paprika
  • ½ tsp chilli flakes
  • salt and freshly ground black pepper
  • 1 tbsp olive oil

 

For the gorgonzola mash

  • 1 large potato peeled and cubed
  • 75g gorgonzola, cubed
  • 50ml double cream
  • 25g butter
  • salt and freshly ground black pepper

 

For the balsamic pesto

  • large handful fresh basil, chopped
  • 4 tbsp olive oil
  • 4 tbsp Lirah caramelised classic balsamic
  • 2 tbsp pine nuts
  • 1 tbsp lemon, juice only
  • salt and freshly ground black pepper

 

To serve

  • 1 lime, cut into wedges, to garnish
  • rocket, to garnish

Method

  1. For the sea bass, place the flour into a bowl and dip the sea bass fillet into the flour until it is covered on both sides. Shake off the excess flour.
  2. Place the paprika, chilli flakes, salt and freshly ground black pepper in a clean bowl and mix well. Then roll the sea bass in this mixture until it is covered on both sides. Shake off the excess mixture.
  3. Heat the oil in a frying pan and add the sea bass. Cook the sea bass for three minutes on each side, or until it is cooked through. Remove the sea bass from the heat and set aside.
  4. For the gorgonzola mash, place the potato into a saucepan and boil till the potato is tender. Drain off the excess water and mash the potato with a potato masher until the mixture is smooth.
  5. Add the gorgonzola pieces, cream, butter, salt and freshly ground black pepper to the potato and mix well.
  6. For the balsamic pesto, place all the pesto ingredients in a food processor and blend.
  7. To serve, spoon the mash onto a plate, place the sea bass fillet on top and drizzle with balsamic pesto. Garnish with the lime wedges and rocket.

 

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