Seabass Linguine

Updated: Jun 15


Struggling for dinner inspiration? Take a look at our latest and incredibly delicious recipe from @gourmetperformance. Serves 2.


INGREDIENTS:

  • 2 seabass fillets

  • 200g dried linguine

  • 1 green apple

  • 4 radish

  • Pickled ginger

Consommé:

  • 1 litre cold water

  • 4 lemongrass stalks

  • Ginger (4cm peeled)

  • 1 chicken stock pot

  • 2 garlic cloves

  • 1 green chilli

Pickle Liquor:

  • 200ml water

  • 5 tbsp white wine vinegar

  • 4 tbsp sugar

  • 1 bay leaf


METHOD:

  1. 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.

  2. 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.

  3. Cook the linguine in a pan of water, according to packet instructions.

  4. 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.

  5. 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!