seabass w honey squash & fennel salad
light lunch - seared seabass w/ wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish
IngredientsMakes: 560g (2)
| 400g | honey squash & fennel salad | (recipe below) | |
| 160g | (2) | seared seabass fillet | (recipe below) |
Method
| Knock up the salad & do the fish when it's ready! |
| This makes a lovely winter light lunch! |
honey squash & fennel salad
wafer thin sliced fennel bulb dressed w/ mint & honey ginger & lemon pan roasted squash topped w/ toasted flaked almonds & soused radish
IngredientsMakes: 400g (2)
| 12g | toasted flaked almonds | (recipe below) | |
| 220g | squash | ||
| 30g | olive oil | ||
| 20g | (2) | soused radish | (recipe below) |
| 150g | fennel bulb | ||
| 20g | lemon juice | ||
| 300g | water | ||
| 30g | honey | ||
| 4g | soy sauce | ||
| 20g | lemon juice | ||
| 30g | carrot | ||
| 6g | mint |
Method
| Make the toasted almonds & turn them out onto kitchen towl to cool & remove excess butter / oil. |
| Cut about 2 inches of squash off in a large round, peel it & dice it into slightly smaller than 1cm dice. |
| Microwave the squash for 3mins in a take out box w/ the lid loosely on - enough to kickstart the cooking process. |
| Add the oil to a small frying pan on high & heat until a cube of the squash start to sizzle, then add the rest. |
| Leave for about a minute then turn the heat down to minimum, tossing it occasionally to brown the cubes evenly, it should take about 15mins. |
| Slice the radishes & add them to sousing liquor. |
| 150g is a about half a fennel bulb, slice the top stalks of the fennel off so it fits into the mandolin & shred it using the finger guard. This gives you beautifully delicate slices. |
| Add the sliced fennel to a bowl just large enough to hold it & squeeze the juice of half a lemon into it, then pour enough cold water to cover it. This will keep the fennel vibrant until you need it & give it a lemony note. |
| Leave it until assebling the salad. |
| Slice the fennel stalks thinly & peel & mince the ginger, as soon as the squash has browned spoon it out into it's takeout box leaving the oil in the pan. |
| Add the ginger & fennel stalks & let them sizzle for about a minute - until the fennel is translucent - & add a healthy tsp of set honey & a glug of soy sauce & the juice of half a lemon, stir until bubbling then add the squash back in & toss to coat. |
| Turn the honey squash out & leave to cool. |
| Top & tail the carrot & use a peeler to turn it into ribbons - I normally eat the centre bit that's left ; ) |
| Pick & tear the mint, drain the fennel slices & mix everything together keeping back a little mint & some radishes to garnish. |
| Dress w/ mint radishes & toasted almonds . . Lovely winter salad ready to go! |
toasted flaked almonds
flaked almonds lightly toasted w/ butter & salt
IngredientsMakes: 43g
| 10g | butter | ||
| 40g | flaked almonds | ||
| 1g | salt |
Method
| Turn pan up high, rub a stick of butter until it completely coats the surface w/ a thin layer of butter. |
| Wait until the bubbling subsides, IE water from the butter has evaporated. |
| Add the almonds, enough to cover the bottom of the pan but not more than a couple of flakes thick. |
| Toss the almonds every 15 seconds to coat them in butter, and keep them moving for 2 mins. |
| Then turn the heat off. Let the heat from the pan finish them off, toss them to get an even distribution of heat. |
| Turn out onto some kitchen towel to remove the excess butter. |
soused radish
lightly pickled cucumber batons & radishes
IngredientsMakes: 104g (8)
| 100g | (8) | radishes | |
| 4g | pickling liquor | (recipe below) |
Method
| Thinly slice the radishes. |
| Take 200g of pickling liquor and submerge the vegetables for 15min-30mins. |
| Use as much liquor as is needed to cover the veg whilst sousing. |
| The radishes will come up bright redy pink and look great in a salad |
pickling liquor
IngredientsMakes: 300g
| 100g | white wine vinegar | ||
| 100g | sugar | ||
| 100g | water |
Method
| Mix ingredients stir until sugar dissolved. |
| Great for quick pickling radishes & mushrooms & cucumber amongst other things. |
| Really bring the colour of a radish out! |
seared seabass fillet
seabass fillet seared 6mins until crispy
IngredientsMakes: 80g (1)
| 90g | seabass | ||
| 2g | veg oil | ||
| 0.5g | salt |
Method
| Glaze a hot pan w/ oil. |
| Salt the skin of the fillet and place it in the pan skin side down holding it down w/ a fish slice until it stops resisting. |
| Turn the heat down to min & leave it for 6mins until crispy. |
| Turn over & cook for 60 seconds more just to finish it. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices! Sign up for veg box here. |
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