Ingredients
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Bois Boudrin
- g Country Range Tomato Ketchup
- tbsp Country Range Dijon Mustard
- ml Pomace oil
- ml White wine vinegar
- tbsp Chopped chives
- tbsp Chopped parsley
- tbsp Chopped coriander
- tbsp Chopped tarragon
- tbsp Chopped chervil (optional)
- Finley diced banana shallots
- Crushed cloves garlic
- tsp Caster sugar
- Salt and pepper to taste
- Seabass fillets
- ml Veg oil
- g butter
- Salt and pepper to taste
Method
Bois Boudrin
-
1
Step 1
Place all the ingredients in a bowl and mix well. Allow the flavours to infuse for 1 hour before service
Sea Bass
-
1
Step 1
Shallow fry the seabass skin side down in the hot veg oil in a non stick frying pan for 3 mins. Turn and add the butter. Bast the butter over the fillets for 1 min, season with salt and pepper to taste and serve with a generous dollop of bois boudrin
Ingredients
Increase Portion Size
Bois Boudrin
- g Country Range Tomato Ketchup
- tbsp Country Range Dijon Mustard
- ml Pomace oil
- ml White wine vinegar
- tbsp Chopped chives
- tbsp Chopped parsley
- tbsp Chopped coriander
- tbsp Chopped tarragon
- tbsp Chopped chervil (optional)
- Finley diced banana shallots
- Crushed cloves garlic
- tsp Caster sugar
- Salt and pepper to taste
- Seabass fillets
- ml Veg oil
- g butter
- Salt and pepper to taste
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