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Seabass

June 8, 2015

Cookery School

I have finally started cooking from how to books.  Masterchef has started again and I am more than determined again to start learning the basics.  I may be boring and seem tiresome,  but I am sure it is how I can be a better cook. With a good foundation anything is possible and this time I learnt how to make a perfectly cooked seabass.  It’s not the best meal in the world but it sure is tasty and satisfying.  Corrigan’s tip is that undercooking is better than over cooking.

This recipe was taken from Richard Corrigan’s Cookery School (Penguin Books, 2011).

IMG_3235

Ingredients:

50g butter, 2 tbsps olive oil, 2 shallots (peeled and finely chopped), 2 garlic cloves (peeled and crushed), sea bass (skin on and scored).

Method:

1. Heat a large frying pan and put in 30g butter and 1 tbsp of oil.
2. Once hot add the shallots and cook over a low medium heat for 3 minutes.
3. When softened add the garlic and cook for a further 2 minutes.
4. Cook the sea bass on both sides for 3 minutes.
5. Serve with chosen sides.

Saffy’s Serving Suggestions:

1. Roast potatoes
2. Sauteed Mushrooms
3. Mash potatoes and wilted spinach.

Method:

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From → Main Meals

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