CRISPFRIED BASS FILLET, BABY CAPER, APPLE AND SHRIMP CAESER SALAD
Serves 2
Ingredients
2 large Sea Bass fillets pin-boned and flesh scored (your fishmonger can do this for you)70g cooked shrimp2 heads of baby gem lettuce1 Granny smith apple60g of shaved Reggiano Parmesan2 medium slices of ciabatta bread cut into chunks4 salted tinned anchovies, thinly sliced4 tablespoons of quality mayonnaise1 clove of garlic, grated1 tablespoon white wine vinegar1 tablespoon of baby capers
Method
• Coat the bread in a little olive oil, season with sea salt and place in a pre-heated oven at 170° for 8-10 minutes to crisp up.• Season the bass fillets with sea salt and place into a warm frying pan with a little oil on a low heat, skin side down, for 5 to 6 minutes until skin is crisp, turn over and take off the heat. The residual heat will cook the fish.• Put the mayonnaise, garlic, vinegar & anchovies in a bowl and mix to make the dressing.• Tear the lettuce leaves apart and rinse and dry if necessary.• Peel and core the apple and slice into match sticks.• Put all salad ingredients including capers and shrimps in a large bowl, pour over dressing and gently toss until all the leaves are coated.• Divide salad equally between 2 serving bowls and top with crisp bass fillet.
