Crispy seabass with crushed new potatoes and asparagus puree

first_img Previous article‘George Kimball touched the hearts of his Southill family’ – Fr Joe YoungNext articleFor the love of ‘Sausages’ admin This dish is light but packed full of flavour and the light asparagus puree acts as a sauce to compliment the fish and rich potatoes.What you needGreat quality new potatoes, seasoning and butter, seabass fillets, rock salt, asparagus, tomatoes and a dash of sherry vinegar, olive oil and balsamic vinegar. Sign up for the weekly Limerick Post newsletter Sign Up What to doSteam the new potatoes and crush them with a fork when cooked and add seasoning and a knob of butter. Meantime slow cook the tomatoes, seasoning, oil and both vinegars in a pot until the reduce to a pulp. Cook asparagus to done and puree then pass through fine sieve. Pan fry the seasoned seabass fillets and serve on top of crushed new potatoes with puree and reduced tomatoes. Twitter NewsCrispy seabass with crushed new potatoes and asparagus pureeBy admin – August 18, 2011 614 Email Linkedincenter_img WhatsApp Advertisement Facebook Printlast_img read more

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