No Flash
 
 

Good Food Matters

Recipes

Steamed fillet of Wild bass, fennel salad, slow roasted tomato
Serves 4 main course size

Steamed filet of Wild bass, fennel salad, slow roasted tomatoIngredients

  • 4 x 180g fillet of Wild bass
  • 1x head fennel
  • 16 x tips of fresh asparagus
  • 20 xml sunflower oil
  • 1 x sprig of thyme
  • 4 x each plum tomato on the vine
  • 10 x ml olive oil
  • 1 x sprig of chervil
  • 1 x each fresh lime

Method

  1. Cut tomatoes in half, season with rubbed fresh thyme and lightly drizzle with olive oil, before slowly roasting until soft
  2. Core, wash and thinly slice the fennel. Lightly season, and add fresh lime juice and sunflower oil. Marinate for approximately 30 minutes, drain liquor, but hold on to it as it will be used for the dressing.
  3. Cook asparagus in boiling salted water, drain, toss in olive oil and season.
  4. Ensure the Sea bass is clean and de-scaled. Pat-dry, season and steam for approximately 10 minutes - this will depend on the thickness of the fish - until the fish is just cooked.
  5. Add picked chervil to the fennel dressing base from step 2, add oil from tomatoes (step 1), and correct seasoning.
  6. Present the dish as shown in picture.

MapBook Online

Select a Hotel:
Arrive Date: Calendar
Depart Date: Calendar
Number of Rooms:
  Adults: Children:
Room 1:
Room 2:
Room 3:
Room 4:
Room 5:
Promotion / Access Code: Please type in the promotion code or your company's access code
 

For our best offers - Subscribe here

Enter your email below:
 
 
AA Hotel Group of the year 2007/8