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Sea Bass with Walnut Puree & Pea Sprout Salad

 

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Sea Bass with Walnut Puree & Pea Sprout Salad
 

 

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Recipe

Sea Bass with Walnut Puree & Pea Sprout Salad

Times

  • Ready Time : 0 min

Servings

4

Ingredients

    For the Walnut Puree:

    • 1 cup California walnut pieces, toasted
    • 1/4 cup extra virgin olive oil, plus 1-2 tablespoons more if needed
    • 2 tablespoons finely chopped fresh chives Salt Freshly ground pepper

    For the Fish:

    • 2 whole white sea bass (or branzino*) scaled, cleaned and cut in fillets, 4 fillets total
    • 2-3 tablespoons extra virgin olive oil
    • Salt
    • Freshly ground pepper

    For the Salad and Presentation:

    • 4 large red radishes, sliced thin and kept on ice water
    • 1 cup English pea sprouts, other microgreens may be substituted
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons lemon juice (from about half a lemon)
    • Salt
    • Freshly ground pepper

    Directions

    Preparation

    1 To make the walnut puree, combine the walnuts and ¼ cup of olive oil in a food processor fitted with the metal blade.
    2 Process for about 1 minute, or until smooth, stopping once or twice to scrape down the sides of the bowl. If necessary, with the machine running, add another tablespoon or two of oil; the mixture should have a sauce-like consistency, and not be too stiff.
    3 Scrape into a bowl and stir in the chives, then season with salt and pepper to taste. Set aside.
    4 To prepare the fish, rub your fingers over the surface of each fillet and, using pliers or tweezers, remove any small bones you detect.
    5 Rub the fish with the oil, and season both sides with salt and pepper.
    6 Just before you cook the fish, place about 2 tablespoons of the walnut puree in the center of each of 4 dinner plates
    7 Grill the fish 2-3 minutes on each side, until it is medium-rare.
    8 Place a fish fillet on each plate, over the walnut puree. Alternately, the fish may be cooked on the stove top, over moderately high heat, in a skillet filmed with olive oil.
    9 To make the salad, drain the radishes and combine with the English pea sprouts in a bowl.
    10 Toss with the olive oil and lemon juice; season to taste with salt and pepper.

    Source: California Walnut Board

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