Seared sea bass with tomato confit and red onion and bacon vinaigrette
Expert
The tomato confit is great served with the sea bass, but it can also be used as a soup garnish or in a sandwich. Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/
PREP IN
15 MIN
COOK IN
95 MIN
SERVE
4
Seared sea bass with tomato confit and red onion and bacon vinaigrette
Expert
PREP IN
15 MIN
COOK IN
95 MIN
SERVE
4
Introduction
The tomato confit is great served with the sea bass, but it can also be used as a soup garnish or in a sandwich. Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain https://www.lecrivain.com/
Ingredients
- 50g brown sugar
- 50ml red wine vinegar
- 400g tin tomatoes
- 1 bay leaf
- 2 shallots (sliced)
- 200g cured bacon (diced)
- A little olive oil
- 25g brown sugar
- 1 tablespoon balsamic vinegar
- 75ml port
- 1 red onion (diced)
- 4 fillets of sea bass (scaled and pinboned)
- Sunflower oil
- Salt and cracked white pepper
- Juice of 1⁄2 lemon
FOR THE TOMATO CONFIT:
FOR THE RED ONION AND BACON VINAIGRETTE:
FOR THE SEA BASS:
Method
- 1. <h5>For the tomato confit:<h5>
- 2. Place all the ingredients in a heavy-based saucepan and cook over a very low heat for 1 hour or until most of the liquid has evaporated.
- 3. Remove the bay leaf. Season and allow to cool.
- 4. <h5>For the red onion and bacon vinaigrette:<h5>
- 5. Sauté the shallot and bacon in a little olive oil until the bacon is lightly browned.
- 6. Add the sugar, vinegar and port. Cook briskly until reduced by half.
- 7. Add the red onion and season.
- 8. <h5>For the sea bass:<h5>
- 9. Trim the sea bass and divide into portions of about 80g each.
- 10. Heat the frying pan and coat in sunflower oil.
- 11. Season both sides of the fish with salt and cracked white pepper.
- 12. Place carefully in the pan, skin side down.
- 13. When the skin is crisp, turn the fish over and lower the heat if necessary.
