Sea Bass with Pickled Fruit Salad
Take a really good fish, sit it over some simple white vegetables, salad ingredients and some fruit ... and enjoy.
So, first, deal with your fish. Gut it. Scale it by rubbing a knife up and down the skin under running water, clean it out and sit it on a board for filleting.
Fillet. Slash the fillets on the skin side so that they don't curl up when cooked and set aside.
Shred some red onion and fennel, pickled garlic, pickled chilli and black pepper, slosh a little cider vinegar over and let it steep.
Shred some white cabbage and boil it, drain and infuse some flavour from marjoram.
Soften a little butter in a heavy based skillet, fry the fish on the skin side for a few minutes, turn and switch the heat off finishing the fish in the heat of the pan.
Peel and segment an orange.
Dish up ...
Cabbage down first, some chopped chicory and then the fish.
Scatter the orange segments around with some cockles and the marinated salad over the top.
Whoa! This is very fine indeed! We had a really nice Chablis alongside.
For the doubters ... orange worked so well with this, lifting the fish to something quite sublime! Do not skimp on the orange!