View Full Version : Seabass on a bacon and shallot rosti with pepper coulis

September 11th, 2008, 10:38 AM
Mix the potato, shallots, garlic bacon and season
Mould 2 disks, approx 4 and a half inch thick. Pan fry until golden on both sides, finish in 180 oven for 8-10 mins
Put the peppers into diff pans with half the water and sugar in each. Simmer for 5 mins and allow to cool then liqidise seperately(they do not have to be done seperately, it just looks cool)
Season the seabass and score on the skin side. Gently fry in olive oil with the garlic, flesh side down for 2-3 mins, then turn over for another 2-3 mins. Place onto rosti and garnish with the pepper coulis