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Sea Bass "a la Mallorquina"

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Taking a freshly caught sea bass from the bay and letting it’s flavours shine through on the plate is achieved with ease in this dish. It’s Marcs take on a classic Mallorquin dish of fish served on a bed of potatoes. As you would expect from a Michelin star chef his approach to the dish has a less rustic appearance but the flavours are very much of the island. It’s a fun plate of food to make and works just as well for a family supper or as lovely dish if you are looking to impress and show off some cookery skills.

It goes without saying that local olive oil and potatoes from Sa Pobla are essential in my opinion and if you have the time to make a homemade fish stock that will really give the dish a lift and elevate to those Michelin star levels.

INGREDIENTS:

4 fillets of sea bass
For the vinaigrette:
200ml olive oil
50ml sherry vinegar
500g tomatoes, peeled and diced
30g sultanas
20g pine nuts, lightly toasted
2tbsp parsley, chopped

For the potato & olive oil soup
350g potatoes, peeled
800ml fish stock
100g chopped onions
300g  olive oil
Fosh sea salt and pepper

METHOD:

For the vinaigrette:

  1. In a small saucepan bring the sherry vinegar to the boil. Add the sultanas and remove from the heat. Allow the raisins to cool and absorb the vinegar. Once cool toss with the olive oil, pine nuts, diced tomatoes and season to taste.
     

For the potato soup:

  1. In a saucepan bring the onions, potatoes and fish stock to the boil.
     

  2. Simmer for 15 minutes until the potatoes are cooked. Remove from the heat, add the olive oil and blend in a food processor. Pass through a fine sieve.
     

To serve:

  1. Heat a little olive oil in a heavy-bottomed frying pan. Season the fish fillets with salt and pepper. When the oil is hot, add the fillet, skin side down and cook for 1-2 minutes. The skin should become golden and crispy. Turn over and finish cooking. Approximately 2-3 minutes.
     

  2. Place the fillets in the middle of  large bowls and gently arrange a large spoonful of vinaigretteon top of the fish. Pour a little warm potato and olive oil soup around the outside and serve.

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