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Sea bass and tiger prawn panzanella-style salad with chilli dressing

Sea bass and tiger prawn panzanella-style salad with chilli dressing

Sea bass and tiger prawn panzanella-style salad with chilli dressing

PT1H

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1
Begin by preparing the dressing. Use a blowtorch or open flame to gently char and roast the skin of the chilli. Wrap in cling film and allow to sweat for 10-15 minutes. Remove the cling film, de-seed and finely chop the flesh. Set aside until required
  • 1 small red chilli
2
Add the orange juice to a small saucepan and place over a medium heat. Simmer gently and reduce by approximately two thirds until you achieve the consistency of a light syrup. Allow to cool, then add to a bowl with the honey, Dijon mustard and white wine vinegar
  • 4 oranges, or bloody oranges, juiced
  • 10g of honey
  • 10g of Dijon mustard
  • 50ml of white wine vinegar
3
Gradually add the oil, whisking to combine and emulsify. Season with a little salt and pepper, then gradually mix in the chopped roasted chilli. Keep tasting as you add the chilli to avoid overpowering the dressing
  • 250ml of grapeseed oil, or light olive oil
  • salt
  • pepper
4
To cook the prawns, either fry in a hot pan with a little olive oil or gently poach in salted boiling water for 1-2 minutes
  • 12 tiger prawns
5
Segment the orange and set aside, reserving any juices in a bowl
  • 1 orange, or blood orange
6
To assemble the salad, tear up the ciabatta and add to a bowl with the prawns, orange segments and chopped peppers. Sprinkle over the orange juice reserved from segmenting the oranges, then drizzle with a little chilli dressing. Set aside for 10 minutes
  • 4 slices of ciabatta, day old
  • 2 piquillo peppers, trimmed and diced into 1cm pieces
7
To cook the sea bass, season the skin of each fillet and add a dash of oil to a non-stick pan over a medium-high heat. Once the oil is hot, add the fish, skin-side down, until the sides of the fillet begin to turn opaque and the skin becomes crisp. Reduce the heat and add the butter and a dash of oil to the pan
  • 4 sea bass fillets, each 60g in weight
  • salt
  • 10g of butter
  • oil
8
Once the butter starts to foam, carefully turn over the fillets and remove from the heat, allowing the fish to finish cooking in the residual heat
9
Add the rocket and chopped chives to the salad, adding a drizzle more of the dressing if necessary. Divide into 4 shallow bowls, ensuring the ingredients are equally distributed, then top each bowl with the sea bass. Drizzle some dressing around each bowl and serve immediately
  • 30g of rocket
  • 1 tsp chives

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Sea bass and tiger prawn salad

Dressing

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