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The ingredients needed to make Pan fried Sea Bass with Wholegrain mustard, mushroom & spinach sauce. Finished with wild garlic:
- Use Sea bass fillet
- You need 1 pkt Oomi low carb noodles
- Get Tenderstem Broccoli
- Prepare Handful baby spinach
- Take 2 tsp wholegrain mustard
- Use 1/2 pt chicken stock
- You need 4 chestnut mushrooms
- Use 2 tbsp dbl cream
- Prepare Handful wild garlic
- Get 1 garlic clove smashed
- Provide 3 sprigs thyme
- Take Good knob of butter
Steps to make Pan fried Sea Bass with Wholegrain mustard, mushroom & spinach sauce. Finished with wild garlic:
- Season fish add butter garlic clove & thyme to hot pan.
- When butter starts to bubble add fish skin side down. Blanch broccoli in boiling salted water
- After 3 mins turn fish over cook for 2 more mins
- Remove fish & set aside. Discard garlic & thyme. Cook mushrooms straight away in the same pan. After 2 mins add stock & reduce quickly by half.
- Add spinach & cream. Season
- Add wild garlic. Heat noodles & assemble plate to serve
Turn the fillets over, season the skin with Spoon the piquillo pepper olive and caper sauce onto a plate and arrange the seabass fillet on top. Drizzle some Nunez de prado olive oil on top to. Add the thyme and saffron, leaving it to bubble until it's reduced by two thirds. Pan-fried sea bass with citrus-dressed broccoli. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
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