Roasted wild bass in skin

Ingredients

• 160-180 g fish/person
• 100 g raw garden peas/person
• 4 radishes
• 3 carrots with tops/person
• 1 spring onion/person
• 1 beetroot
• Olive oil
• Virgin almond oil
• Salt, pepper

Method

• Cut slits in the top of the bass fillets, season with salt and pepper.
• In a hot frying pan with olive oil, cook the fillets skin side down.
• Shell the garden peas.
• Bring a saucepan of salted water to the boil.
• Boil the peas for 4-5 minutes in the water.
• Drain the peas and cool them in ice water (to keep their colour).
• Wash the radishes.
• In a flat saucepan, add enough water to cover the base and add a knob of butter and some salt.
• Place the radishes in the saucepan; cover and leave to cook for 10-12 minutes, then leave to deglaze.
• Thinly slice the onions and cook them in butter like the radishes. Slice the stems diagonally and put them to one side for decoration.
• Repeat the process for the carrots.
• Finely slice the raw beetroot with a mandolin. Fry in the oil at 160 C, remove and place on kitchen roll.
• Mix all the cooked vegetables together to add them to the saucepan containing the radishes.
• To serve, place the bass skin up. Add the vegetables, the onion stalks and the beetroot crisps.
• Drizzle with virgin almond oil and season with salt and pepper.

Bon appétit !