Salsa
1 chocolate brown Sweet Palermo, cut into very small pieces
1 tomato, cut into small cubes
1/2 green pepper, finely chopped without seeds
1 small red onion, finely chopped
2 tbsp capers
4 tbsp olive oil, extra virgin
Pepper and salt
Pea puree
450 g frozen peas
100 ml creme fraiche
2 tbsp olive oil
20 g mint, finely chopped
Fish
4 pieces of sea bass fillet with skin, a 150 g
25 g cold butter
1 cup of daikon cress
Fresh black pepper
½ lemon, cut into 4 wedges
3 tbsp olive oil
Mix all the ingredients of the salsa together into a sweet pepper mix. Add salt and pepper to taste if necessary.
Boil the peas in plenty of boiling water with a little salt for 5 minutes.
Drain them and add the creme fraiche, olive oil and finely chopped mint. Puree it fine and fluffy with a hand blender. Keep the puree warm until use by putting a lid on the pan.
Melt the butter in the pan and fry, over medium heat, the sea bass with the skin part first nicely brown, about 4 minutes. Turn the fish over and cook the other side for about 3 minutes.
Spoon the pea puree onto a plate and place the fish on top with the crispy skin side up. Top with the Sweet Palermo salsa and garnish with some daikon cress and some fresh black pepper! Place a lemon wedge with the fish and drizzle some olive oil around the dish. Serve immediately.