Recipe - Pan-Fried Scallops With A Petit Ratatouille

2 225 g; (8oz) seabass
; fillet, skin on but
; bones removed
4 Baby fennel
10 Black olives
8 Cherry tomatoes
20 g Sliced chorizo; (3/4oz)
4 Pieces confit aubergine
Butter
Olive oil
Seasoning
One half Clove garlic; crushed
10 g Fresh basil; (1/2oz)
10 g Fresh chervil; (1/2oz)

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

Slice the aubergine and place on a roasing tray with the olive oil,
shallot, garlic and roast at 180øC/350øF/gas mark 4 for 30 minutes. Remove
and allow to cook in the roasting tray.

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

While cooking, heat a little olive oil in a nonstick frying pan and season
the bass fillets both sides. Add the butter and cook the butter 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
cripsy, turn over and remove from the heat.

Arrange the confit in the middle of the plate and place the seabass on the
top. Garnish with sprigs of fresh chervil and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.