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Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

PT25M

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1
In a food processor, blend the brown crab meat with the mayonnaise. Season with salt and pepper and add a little lemon juice to taste. Pass the mayonnaise through a fine sieve to remove any lumps – repeat if necessary
  • 100g of brown crab meat
  • 100g of mayonnaise
  • lemon juice
  • salt
  • black pepper
2
Lightly mix the picked white crab meat with a little olive oil and seasoning
  • 200g of white crab meat
  • lemon juice
  • olive oil
3
For the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice, slowly add the two oils while whisking. Finish with the mint leaves, season and set aside
  • 50ml of groundnut oil
  • 50ml of olive oil
  • 1 lemon
  • 2 2/3 handfuls of mint leaves
  • salt
  • black pepper
4
For the sea bass fillets, heat a little vegetable oil in a non-stick pan and colour the sea bass, skin side down. Ensure you gain a nice even golden colour before carefully turning over – add a little squeeze of lemon to the pan and then a little butter. Baste the fish well before draining on absorbent paper
  • 4 sea bass fillets
  • 20g of butter
  • lemon juice
5
Spread a little mayonnaise on each plate, place the sea bass in the centre as well as some avocado cubes and thinly sliced radish. Finish with the lemon dressing
  • 1 avocado
  • 2 pink radishes

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Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

 
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