Recipe - Pan-Fried Salmon With Samphire

20 g Sliced chorizo; (1/2oz)
2 225 g; (8oz) seabass
; fillet, skin but no
; bones
4 Baby fennel bulbs
10 Black olives
8 Cherry tomatoes
4 Pieces confit aubergine
Butter
Olive oil
Seasoning
One half Clove crushed garlic
10 g Fresh basil; (1/2oz)
10 g Fresh chervil; (1/2oz)

CONFIT
One half Aubergine
125 ml Olive oil; (4fl oz)
2 Chopped shallots
One half Crushed garlic clove
Seasoning

For the confit: Slice the aubergine and place on a roasting tray with the
olive oil, shallot, garlic and roast in the oven at 180øC/350øF/gas mark 4
for
30 minutes. tray.

Part cook the fennel in some boiling water. Drain, heat a little olive oil
in a pan, add the chorizo, fennel, tomatoes and aubergine and season well.
Add the garlic and cook slowly for about 2 minutes to cook the chorizo. Add
the chopped basil and season again if needed.

Whilst this is cooking, heat a little olive oil in a nonstick frying pan
and season the bass fillet on both sides. Add the butter and cook until a
nutty brown colour, add the bass fillets skin side down and cook quickly on
the skin side for about 2 minutes. When the skin is golden brown and
crispy, turn over and remove from the heat.

Arrange the confit in the middle of the plate nad place the sea bass on the
top. Garnish with sprigs of chervil and serve.

Converted by MC_Buster.

Per serving: 564 Calories (kcal); 60g Total Fat; (92% calories from fat);
2g Protein; 9g Carbohydrate; 0mg Cholesterol; 203mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.