FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Orford-Landed Seabass With Crispy Potatoes, Bacon And Sea Purslane

5 faves
Nutrition per serving    (USDA % daily values)
CAL
1398
FAT
185%
CHOL
174%
SOD
37771%

Comments

Add a comment

Ingredients for 4 servings

8 new potatoes, washed

2 rashers of smoked back bacon

2 breakfast radishes, washed

20 leaves of sea purslane, washed

125 g broad beans, shelled and outer skins removed

10 ml extra virgin live oil

Sea salt and freshly cracked black pepper

50 g broad beans, shelled and outer skins removed

20 g cornflour

75 g self-raising flour

125 ml sparkling water

1 free range egg yolk

2 free range egg whites

Sea Salt

Sunflower oil for deep-frying

40 g baby spinach

2 Nori sheets

10 ml mirin

10 ml warm water

60 ml peanut oil

4 x 150g sea bass fillets, scaled and pin bones removed

2 tbs olive oil

Warm Smoked Bacon, Broad Bean and Sea Purslane Salad

Broad Bean and Sea purslane tempura

Seaweed Vinagrette

You might also like

Caribbean Fish Soup
Land O Lakes
Grilled Miso-Glazed Sea Bass With Japanese Cucu...
Williams-Sonoma
Roasted Black Sea Bass With Tomato And Olive Salad
Epicurious
Pistachio Sea Bass With Crab Salad
Epicurious
Sea Bass With Herb Butter And Frisee Salad
Rachael Ray
Pan-Seared Black Sea Bass With Endives And Grapes
Food & Wine
Crisp Sea Bass With Minted Fennel & Radish Salad
BBC Good Food
Pecan And Dijon Crusted Chilean Sea Bass Over Z...
Picky Palate
Grilled Sea Bass With Spinach And Pine Nut Pest...
Bertolli
Fish With Curried Cucumber Tomato Water And Tom...
Epicurious