Wild bass, English squid primavera, tomato and lemon grass broth, ink pasta, saffron aioli

Elements to the dish

Wild bass

Contain: fish

Tomato and lemongrass broth

Contain: sulphurdioxide

Vegetables mix

Ink pasta

Contain: cereals, eggs, molluscs

Squid

Contain: molluscs

Saffron aioli

Contain: eggs

Cooking Guide

  1. Heat some vegetable oil in a non-stick frying pan, remove the bass and place on a kitchen towel or jay cloth skin side down to absorb any moisture. Lightly season the flesh.
  2. When the oil is hot place the bass carefully in the pan lowering the fillet away from you to avoid oil splashing. Shallow fry for half a minute then start to gently push the middle down to ensure even colouring on the skin side until the fillet rests flat in the pan. When golden turn over add a knob of butter and cook for a further 3-4 minutes basting with the foaming butter.
  3. Using a small pan, heat the tomato broth with the vegetables and pasta. When the broth reaches a simmer add the squid and cook for one minute, anymore and the squid will toughen.
  4. Pour the broth into a warm bowl, gently place the bass on the broth then finish with the garlic saffron aioli.
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