With the arrival of summer, menus at Hayfield Manor are receiveing an update to take advantage of the delicious foods that are in season now, locally sourced to ensure only the freshest ingredients reach your plate.
Chef has offered one of his popular summer dishes recipes for you to create at home. I tried this receipe over the weekend as it was quick to make, and a loveley light meal, ideal for this lovely weather, as who wants to be tied to a stove for hours cooking a Sunday Roast!
Pan Seared Seabass fillet with a Warm Salad of Chorizo & Rocket
4 large fillets of Seabass
Salt & freshly ground Pepper
3oz/80g roughly sliced Chorizo
24 Cherry Tomoatoes, preferably on vine
1oz/30g pitted Black Olives
7oz/200g Rocket Leaves, washed & dried
.5oz/15g Pesto (homemade or good quality bought)
2fl oz/50ml olive oil, plus a little for cooking
Set the oven to 100 degrees celcius to use a warming oven, put four serving plates into it.
Cut the four pieces of fish in half at 45 degree angle across the middle of the fish, to make eight diamond shaped pieces; if any of the fillets are big repeat the division, to make eight to sixteen even sized pieces.
Add a drizzle of olive oil to a non-stick frying pan and put it over a fairly high heat until the oil starts to smoke. Season the flesh of the fish with salt & pepper then place it in the pan, skin side down; reduce the heat and leave until the skin is golden brown. Then, using a fish slice, turn over and cook for another 2 minutes. Transfer the fish from the pan to a plate or metal tray, and keep warm in the oven.
Meanwhile, add a little oil to a clean non-stick pan and put it onto a fairly high heat. Just as it begins to smoke, add the chorizo and tomatoes to the hot pan. Turn down to a medium heat, and cook until the tomatoes start to soften, then add the black olives and the rocket. Cook for 30 seconds, then remove from the heat and season to taste with saly & freshly ground pepper.
Take the warm plates from the oven and place a portion of tomato & chorizo salad in the centre of each one. DIvide the fish fillets evenly between the four plates and arrange on top of each salad. Mix the pesto with the olive oil and drizzle around the outside of the plate, and then serve immediately, with perhaps some new potatoes to accompany.