Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise
by Robert Thompson
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Ingredients
Fish & Shellfish
4 sea bass fillets, pin-boned, each weighing around 120g
100g of brown crab meat
200g of white crab meat, picked
Dairy
20g of butter
Fruit & Vegetables
lemon juice
1 lemon
1 avocado, de-stoned and cubed
2 pink radishes, thinly sliced
Store Cupboard
100g of mayonnaise
salt
black pepper
Oils & Vinegars
olive oil
50ml of groundnut oil
Salad & Fresh Herbs
1 handful of mint leaves, finely sliced