Seabass With Fennel And Apple Slaw: Back To Basics скачать в хорошем качестве

Seabass With Fennel And Apple Slaw: Back To Basics

In this episode of Back To Basics, chef Rich Harris shows you how to make a seabass dish with fennel and apple slaw. A Simple dish for two with loads of flavour! Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / videojugfoodanddrink   Like Us On Facebook!   / 382470928450558   Follow Us On Twitter!   / videojugfood   Watch This and Other Related films here: http://www.videojug.com/ Serves 2 Ingredients: 1 sea bass 100g caster sugar 100g white wine vinegar 1 red onion 1 bulb fennel 1 granny smith apple Juice of ½ a lemon Small bunch chives, finely chopped 1 tsp black onion seeds Extra virgin olive oil Sea salt and black pepper Step 1: Prepare The Fish Fillet the sea bass, remove the pin bones and score the skin with a sharp knife. Transfer to a plate and chill until needed. Step 2: Prepare The Apple And Fennel Heat the sugar and vinegar in a saucepan until simmering then pour over the red onions and set aside to cool at room temperature. Thinly slice the fennel and apple on a mandolin (or use a very sharp knife) and immediately toss in the lemon juice. Drain the onions and add to the bowl. Add the chives, onion seeds and a dash of olive oil, season with salt and pepper and toss to combine. Step 3: Cook The Fish Rub the fish skin with a little olive oil and season with salt. Heat a non-stick frying pan over a medium-high heat and add the fillets skin-side down. Fry for 2-3 minutes until the skin is crisp and golden then turn and cook for a further minute. Remove from the pan, briefly drain on kitchen paper then serve with the slaw.