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Ingredients
- 20 gm Sliced chorizo, (1/2oz)
- 2 x 225 g, (8oz) seabass fillet, skin but no bones
- 4 x Baby fennel bulbs
- 10 x Black olives
- 8 x Cherry tomatoes
- 4 piece confit aubergine
- Â Â Butter
- Â Â Extra virgin olive oil
- Â Â Seasoning
- 1/2 x Clove crushed garlic
- 10 gm Fresh basil, (1/2oz)
- 10 gm Fresh chervil, (1/2oz)
- 1/2 x Aubergine
- 125 ml Extra virgin olive oil, (4fl ounce)
- 2 x Minced shallots
- 1/2 x Crushed garlic clove
- Â Â Seasoning
Directions
- For the confit: Slice the aubergine and place on a roasting tray with the extra virgin olive oil, shallot, garlic and roast in the oven at 180 C/350 F/gas mark 4 for30 min. tray.
- Part cook the fennel in some boiling water. Drain, heat a little extra virgin olive oil in a pan, add in the chorizo, fennel, tomatoes and aubergine and season well.
- Add in the garlic and cook slowly for about 2 min to cook the chorizo. Add in the minced basil and season again if needed.
- Whilst this is cooking, heat a little extra virgin olive oil in a non-stick frying pan and season the bass fillet on both sides. Add in the butter and cook till a nutty brown colour, add in the bass fillets skin side down and cook quickly on the skin side for about 2 min. When the skin is golden and crispy, turn over and remove from the heat.
- Arrange the confit in the middle of the plate nad place the sea bass on the top. Garnish with sprigs of chervil and serve.
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