Lucas’s Recipe Corner

Lemongrass Sea bass with fennel, Citrus salad and seafood sauce (serves 4 people)

This dish features in our new Dinner Menu in the Bistrot Restaurant

Ingredients

8 x Sea bass fillets

4 sticks of Lemongrass

2 white fennel bulbs

2 pink grapefruits

2 oranges

10 x prawns

1 dessert spoon of red curry paste

1 cup of white wine

Process: Clean the Sea bass fillets and make three cuts (approx 1 cm) on the middle and sides. Reserve.

Break lemongrass sticks in half, take the sea bass fillet and put them inside the fillets. Place in the fridge for 24 hours to marinate.

For the salad: Peel the oranges and grapefruits and break into segments then cut the white fennel into fine pieces.

For the sauce: Mix the prawns with one cup of white wine , one cup of water and the red curry paste.

Next, warm a pan with olive oil, cook the sea bass fillets with a pinch of salt and white pepper.
Mix the white fennel, oranges and grapefruits with a pinch of salt and another of sugar and place in the middle of the plate. Put the sea bass fillets on the top and drizzle the sauce around it.