PROPERCORN Crumbed Seabass, Samphire and Jersey Royal Potatoes with a Rhubarb Sauce.
The simplest of recipes. You can get everything set up and cooked in the time it takes to boil your spuds…proper easy, proper fresh, proper delicious. And did we mention the PROPERCORN crumb?
Make sure its Done Properly: Best cooked as the sun goes down, with Prince on the player and a glass of crisp, cold Sauvignon Blanc in hand.
2 seabass fillets
150g jersey royals, scrubbed
250g rhubarb, chopped into 2-3cm pieces
small thumb sized piece of ginger, peeled and finely chopped
1 egg, beaten
1 x 20g PROPERCORN Lightly Sea Salted
splash of red wine vinegar
a few knobs of butter
a pinch of sugar
1. Scrub the jersey royals under running water to get rid of some of the dirt, but don’t remove all the skin. Place in a pan of water with 1tsp of salt and boil for around 10 minutes.
2. Add the rhubarb to a pan with a knob of butter, red wine vinegar, sugar, water and a pinch of salt. Once boiled, turn down the heat and stir occasionally, adding a little water if necessary. Cook the rhubarb down to a smooth consistency, leaving a few pieces here and there.
3. Place three plates side by side. On the first add the flour, spread evenly and sprinkle with a pinch of salt and pepper. Beat one egg in a bowl and pour onto the second plate. Blitz the PROPERCORN in a food processor until fluffy, and add to the third plate spreading evenly.
4. Place the seabass in the flour, covering both sides and shake. Repeat, with the egg mix. Firmly press the seabass into the PROPERCORN crumb mix, covering both sides and shake.
5. Heat the oil in a frying pan. To test when ready, add a pinch of PROPERCORN crumb – if it sizzles, it’s ready to use. Fry skin side down for 2 minutes then turn over and cook for a minute or so.
6. Once the spuds are cooked, drain and place back in the pan with a knob of butter, giving a good stir to cover. Set aside.
7. In another pan add some boiling water and cook the samphire for a minute. Drain, add a knob of butter if using and a squeeze of lemon.
8. Remove the fish and place on a few sheets of paper towel to soak up some of the oil. Serve on a bed of samphire, along with the spuds and a good dollop of rhubarb sauce.