The Cedar Tree Dining Room – Recipe of the month

Tandoori Spiced Sea Bass, Roasted Saffron Parmentiers, Buttered Green Beans, Slow Roasted Vine Tomatoes and Salsa Verde

 

Serves 4

 

Ingredients

 

For the Sea Bass and tandoori butter

4 Sea bass fillets seasoned

100g Butter

½ tsp Cayenne Pepper

½ tsp Cumin

½ tsp Coriander

½ tsp Curry Powder

½ tsp Tandoori Paste

 

For the Saffron Parmentiers

2 Large Potatoes (cubed)

pinch of salt

pinch of saffron

1 tbsp Turmeric

 

For the Salsa Verde

2 cloves of garlic

handful of capers

handful of gherkins

anchovies

parsley

basil

mint

1 tbsp dijon mustard

3 tbsp red wine vinegar

salt and pepper

olive oil

 

Vine tomatoes, salt, pepper and olive oil

 

Method

 

For the tandoori butter

Mix the butter with the spices and season.  Roll in clingfilm into a sausage shape and refrigerate for at least one hour.

 

For the saffron parmentiers

Chop the potatoes into cubes, approximately 1.5cm wide.  Boil the potatoes for approximately 6-8 minutes, add the saffron and turmeric then drain and put aside.

 

For the salsa verde

Finely chop all the ingredients, place in a bowl and season well.  Add the mustard, red wine vinegar and olive oil the mix together and set aside.

 

For the Tomatoes, cut in half, drizzle with olive oil then sprinkle with salt and pepper.  Roast in the oven on a low temperature for about 20 minutes.

 

To serve, heat a frying pan and add a little oil.  Cook the sea bass on either side for 4-5 minutes.  Blanch green beans for 4-5 minutes, drizzle with butter and place on the middle of a warmed plate.  Put a good knob of the tandoori butter on the sea bass and grill for 1 minute then put on top of the green beans.  Deep fry the parmentiers for 2 minutes and place 8 around the plate, put a vine tomato in each corner and drizzle with salsa verde.  This would work well with a good, crisp, dry white like chardonnay.