Seared sea bass with cured bass and citrus dressing

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 2


Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the seared sea bass

  • ½ tsp sea salt, for brining
  • 2 x sea bass fillets, trimmed and skin well scored, cut into two pieces

For the garnish

  • small handful of kale, shredded
  • 1 lime, juice only
  • pinch salt
  • 1 tbsp olive oil

For the tartare sauce

  • ½ tsp fennel seeds
  • 2 x bass fillets, skinned and diced
  • 1 shallot, diced
  • ½ pink grapefruit, peeled and cut into small segments (retain some juice for the dressing)
  • 1 bunch fresh dill, chopped
  • 1 lime, zest and juice only
  • 1 tbsp crème fraîche
  • salt and white pepper

For the dill and citrus dressing

  • 1 bunch fresh dill, chopped
  • 50-100ml/1.5-3fl oz olive oil
  • 1 free-range egg yolk
  • 1 tbsp cider vinegar
  • ½ grapefruit, juice (retained from above)
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