1724. SEA BASS with POTATO ROSTI and BACON and CHERRY TOMATO SALSA

serves four


Ingredients For the Rösti
2 large baking potatoes
3 spring onions, finely sliced
1 clove garlic, crushed
salt and freshly ground black pepper
olive oil, for frying

For the Sea Bass
4 x 5 oz. sea bass fillets
salt and freshly ground black pepper
olive oil, for frying

For the Salsa
5 oz. smoked bacon
1 small red bird's eye chile
20 cherry tomatoes, quartered
1 tablespoon chopped coriander
½ ripe avocado, cut into small cubes
1 tablespoon sherry vinegar
4 tablespoons extra virgin olive oil

For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely. Add the spring onions, garlic and plenty of salt and freshly ground black pepper. Mold into patty-shaped röstis and chill for 20 minutes. Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden. Drain on kitchen towel. Preheat the oven to 200C/400F/Gas 6.

For the seabass, season the fillets well with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.

For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.

To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.


bacon recipe courtesy of: Simon Rimmer, LifeStyle Food.com.au, Australia