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

servings4
25 minutes

Ingredients

Pan-fried sea bass fillet

  • 4 sea bass fillets, pin-boned, each weighing around 120g
  • 20g of butter
  • lemon juice

Brown crab mayonnaise

  • 100g of brown crab meat
  • 100g of mayonnaise
  • lemon juice
  • salt
  • black pepper

White crab salad

  • 200g of white crab meat, picked
  • lemon juice
  • olive oil

Dressing

  • 50ml of groundnut oil
  • 50ml of olive oil
  • 1 lemon
  • 1 handful of mint leaves, finely sliced
  • salt
  • black pepper

To plate

  • 1 avocado, de-stoned and cubed
  • 2 pink radishes, thinly sliced

Method

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
To make the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice. Whisk and slowly add the two oils. Keep whisking until the liquids combine. Finish with the mint leaves, season and set aside
  • 50ml of groundnut oil
  • 50ml of olive oil
  • 1 lemon
  • 1 handful of mint leaves
  • salt
  • black pepper
4
Heat a little vegetable oil in a non-stick pan and place the sea bass fillets, skin side down. Ensure you gain a nice even golden colour before carefully turning the fish. Add a squeeze of lemon and a small knob of butter. Baste the fish well before setting it aside 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 with the white crab salad. Garnish with some avocado cubes and thinly sliced radish and finish with the lemon dressing
  • 1 avocado
  • 2 pink radishes