Struggling for dinner inspiration? Take a look at our latest and incredibly delicious recipe from @gourmetperformance. Serves 2.
2 seabass fillets
200g dried linguine
1 green apple
1 litre cold water
4 lemongrass stalks
Ginger (4cm peeled)
1 chicken stock pot
2 garlic cloves
1 green chilli
5 tbsp white wine vinegar
4 tbsp sugar
1 bay leaf
Start by making the pickle liquor. Combine all the ingredients for it in a pan and warm through so that the sugar dissolves. Put the pan somewhere cool (e.g. garage) to cool down, before adding the sliced apple & radish.
Make the consomme by chopping the ingredients for it and adding them to the cold water. Bring to a gentle simmer and season to taste.
Cook the linguine in a pan of water, according to packet instructions.
Heat 1 tbsp of olive oil in a pan on medium-high heat. Score the skin side of the seabass and place in the pan skin side down until crispy (4-5 mins). Flip it and fry for a few more mins.
Sieve the consomme and add a couple of ladles to each serving bowl. Then add the linguine and seabass. Top with the pickled apple, radish & ginger. Enjoy!