Sea Bass with Lime, Pepper, Nut crust

• 분량: 1

재료

150g of sea bass

방향

SEA BASS:

Pre-heat the oven to 200C.

Trim the fish and cut it into portions, skin on.

Salt the fish on both sides and allow to sit for 5-10 minutes.

*COOKING THE SEA BASS:*

Fry the sea bass like the salmon, be sure to sear it but do not cook it all the way through.

We want to cook the skin and sear the top but the fish should be uncooked in the middle as it is being finished in the oeven

If possible, spoon the butter over the top of the fish as it is frying.

When the fish is done, pour the butter into a small bowl and set aside.

Put the fish on a roasting tray and put in the oven.

After 8 minutes test whether the fish is cooked through.

Brush the kept butter over the fish.

Continue to test every 2 minutes and also brush butter over the fish until it is.

*NUT CRUST:*

Total of about 50g of nuts for each fish portion.

The proportions below do not need to be accurate.

These are indicators only.

Mix of:

Macadamia nuts - small proportion of total - say 15%

Pistachio kernels (ie. peeled) - smallest proportion of total - say 5%

Almonds - large proportion of total - say 20%

Walnuts - large proportion of total - say 20%

Peanuts - large proportion of total - say 20%

Cashews - large proportion of total - say 20%

Cut the pistachio kernels coarsely with a knife and set aside.

Chop coarsely the macadamias, almonds, and walnuts with a knife (to make them easier to blend in the food processor).

Put all the nuts EXCEPT the pistachios in the large food processor bowl and blitz to create a coarsely cut mixture of nuts.

You will end up with chopped nuts and finely ground nut powder in the bottom of the food processor.

Put the mixture into metal colander that it not too fine and sift the nut powder into a bowl and set aside.

Put the chopped nut mixture into another bowl.

*HONEY COATING:*

Mix 3/4 honey with 1/4 rice vinegar and a pinch of salt and whisk.

The honey mixture should pour very easily.

Pour enough of the honey mixture over the chopped nuts to coat them but NOT soak them, and mix through thoroughly.

Taste the nuts, they should have a balanced slight honey sweetness. Adjust if needed.

Repeat the same process with the nut powder. It will clump together like a paste, this is fine.

Put the chopped nuts on one baking tray lined with baking paper and put into the oven.

Every 5 minutes remove from the oven and turn the nuts over on the tray so they cook evenly.

Do the same for the nut powder and spread it on another tray. Do not worryy too much if it clumps together a bit.

Repeat until the nuts are roasted and brown and the nut powder is roasted and dry.

Set both the chopped nuts and nut powder aside and allow to cool.

*DRESSING:*

In a bowl mix 2/3 lemon juice and 1/3 olive oil, a squeeze of date syrup, chopped parsley and 2-3 solid pinches of black pepper.

Pepper is a key flavour in this dressing but it should not be overpowering.

It should be enough to generously coat the nuts when stirred through in a bowl but not so much it creates a soup in the bowl.

Mix the dressing through the nuts and taste.

Adjust as necessary, adding more parsley as well if it needs it.

*TO SERVE:*

Using a spoon place the nuts on the fish lengthways so they act like a nut crust.