Recipe contributed by Gerwin from Gerwin’s Greens.
About two weeks ago I spent half a day at Sutton Community Farm to see how they were working and to pick up any tips for my own little farming project that I have here in Switzerland.
When I left, Production Manager Joris gave me a bag of veggies to say thank you for my help and I made a delicious dinner out of it. Here’s the recipe so that you can give it a try yourself at home.
This recipe makes enough for 4 people.
Ingredients:
- Red Onions
- Leek Potatoes
- Borlotti Beans
- Courgettes
- Tomatoes
- Garlic
- Carrot (optional)
- Celery (optional)
- Thyme
- Basil
- Bacon
- Chicken stock (optional)
- 4 seabass fillets, about 120-150g each in weight
Directions:
- Peel the potatoes and cut into bite size chunks. Blanch in boiling salted water until just done, drain and leave to cool.
- Half or quarter the tomatoes, toss with a bit of olive oil and some salt and pepper. Spread the tomatoes out on a baking tray and roast very shortly in the oven at 150°C until they are just going soft. This should only take about 8-10 min. Give them a bit longer if they are still quite firm after the indicated roasting time. This will just bring the sweetness of the tomatoes out.
- Cut the courgettes into bite size chunks and sweat them in a bit of olive oil with a pinch of salt and pepper until done. Ensure not to colour the courgettes.
- Peel the red onion, slice into thin rings and sweat in a bit of olive oil with a pinch of salt until tender. This will bring the sweetness of the onion out.
- Drain the borlotti beans, pick the veg for the mirepoix (a mixture of chopped celery, onions, and carrots) out. Save the cooking liquid of the beans.
- Mix the borlotti beans with the warmed tomatoes, potato chunks and courgette chunks and onion rings in a suitable pan or bowl. Heat very gently until just a bit warmer than body temperature.
- Add a drizzle of white wine vinegar and a few spoons full of the bean cooking liquid and check the seasoning. Set aside.
- Remove any pinbones and scales from the seabass and pan fry with the skin side down in a little drizzle of olive oil until the skin is golden brown.
- Then take the pan off the heat, turn the bass over and give it another 30 sec to 1 minute to finish the cooking. Drizzle a few drops of lemon juice onto the fish and season with salt.
- In the meantime dress the salad on the plates and sprinkle some torn basil leaves over it.
- Top with the pan fried seabass fillet and serve with some crusty bread to soak up all the juices at the bottom of the plate.
- Enjoy your meal!