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Sea bass with a warm salad of spinach, new potatoes and grilled pancetta with sweet chilli dressing by David Fullerton

11 September 2006

INGREDIENTS

(serves four)

For the sweet chilli dressing
20g caster sugar
25ml white wine vinegar
25ml fish sauce
Pinch saffron strands
1 chilli, cut into brunoise
1 plum tomato, concassé
50ml virgin olive oil
Half a bunch of chives (finely chopped)

For the sea bass 4 fillets of sea bass
450g cooked new potatoes
4 handfuls of spinach
8 rashers pancetta, diced
2 handfuls of rocket
1-2tbs olive oil
Sea salt and ground pepper
¼ thumb of ginger, blanched and cut into brunoise

METHOD

Make a syrup with the sugar, vinegar and fish sauce. Allow this to cool, then add saffron strands and other ingredients.

Pan-fry the sea bass, sauté the new potatoes and spinach. Add the pancetta and rocket, dress with olive oil and season.

Place salad on plate, top with sea bass and spoon dressing around.

David Fullerton

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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