Pan-fried Sea Bass and Herb Beurre-Blanc with a Chickpea Salad and Apple Cider Vinaigrette
Serves 4
Ingredients:
Sea Bass Fillets
Flour
Olive oil
400g Cooked chickpeas
300g Cucumber
200g Bell Pepper
50g Red Onion
250g Tomatoes
30g Basil
30g Parsley
200ml Olive oil
70ml Apple Cider Vinegar
1 Garlic Clove
5g Honey
10g Wholegrain Mustard
400ml White wine
40g Shallots
1 Garlic Clove
30g Heavy Cream
10g Lemon Juice
200g Butter
15g Basil
15g Parsley
Dill
Method:
For the vegetable salad finely chop the cucumber, bell pepper, red onion, tomatoes, basil and parsley. Mix with the drained cooked chickpeas.
For the vinaigrette in a jar weigh out the minced garlic, honey, wholegrain mustard and vinegar. Season with salt and pepper before adding in the olive oil and sealing the jar. Shake well until the vinaigrette emulsifies.
For the herb beurre blanc, simmer the white wine, lemon juice, cream, chopped shallots and minced garlic in a pot until reduced by half - around 5 minutes. Strain through a sieve and return to the pan to continue simmering.
Mix together the chopped vegetables and the vinaigrette then season with salt and pepper to taste.
In a pan over a medium heat add olive oil and season the sea bass with salt and pepper. Dust with flour and pat off the excess before frying on both sides for around 5 minutes in total.
While the fish is cooking, take the wine reduction off of the heat and add in the cold diced butter a few cubes at a time. Keep whisking and moving the pan until each piece of butter has been incorporated. Add in the chopped parsley and basil.
To plate, spoon down a layer of the vegetable salad and top with the sea bass. Spoon over the herb beurre blanc before topping with the picked dill.