Serves 4
For the Sea Bass
- 4 fillets, scaled and pin-boned, skin scored
For the Beetroot
- 200g cooked beetroot- grated
- ½ a small banana shallot- chopped finely
- 1 tsp freshly grated horseradish
- 1 tbsp freshly chopped dill
- 1 tbsp cider vinegar
- Olive oil
- Salt
For the Horseradish Cream
- 100g sour cream
- 1 tsp lemon juice
- Salt- to taste
- 2 tbsp fresh horseradish
- 1 tbsp creamed horseradish
- 1 tbsp double cream
For the Celeriac and Apple Salad
- 100g celeriac- peeled
- 1/4 Granny Smith Apple
- Extra virgin olive oil
- 2 tbsp chopped chive
- Lemon juice
Method
For the sea bass. Heat a non-stick pan over a medium high heat, with a little oil. When smoking, add the fillets, skin side down. Gently push down on the fish to make it flat, season with salt. Cook for 4-5 mins, until skin is crispy, and the flesh is almost cooked through, turn quickly and continue to cook for 10 seconds. Then remove from the pan and season with lemon juice.
For the beetroot. Combine the beetroot, shallot, horseradish, and dill in a bowl. Gently coat with olive oil and cider vinegar, and season with the salt.
For the horseradish cream. Combine all ingredients, and allow to infuse for at least 30 minutes.
For the celeriac and apple salad. Bring a medium size pan of salted water to the boil. Slice the celeriac on a spiralizer, so that you get very thin slices. Blanch celeriac in the water for 30 seconds, then refresh in iced water. Slice the apple on spiralizer, just before about to serve. Dress celeriac and apple lightly with a little olive oil, a little lemon juice, and chives.
