Have you got the mid-week dinner panic? For this simple, Summery recipe you can get everything set up and cooked in the time it takes to boil your spuds…
Crumbed Seabass With Rhubarb Sauce
Ingredients for the sauce:
- 250g rhubarb, chopped into 2-3cm pieces
- a few knobs of butter
- small thumb sized piece of ginger, peeled and finely chopped
- A splash of red wine vinegar
- a pinch of sugar
- 150ml water
Ingredients for the crumbed fish:
- 150g flour
- 1 egg, beaten
- 1 x 20g PROPERCORN Lightly Sea Salted
- Serve with greens, new potatoes and lemon wedges
Stick your spuds on and while they’re cooking, add the rhubarb to a pan with a knob of butter, the ginger, red wine vinegar, sugar, water and a pinch of salt. Once boiled, turn down the heat and stir occasionally, adding a little water if necessary. Cook the rhubarb down to a smooth consistency, leaving a few pieces here and there.
Place three plates side by side on the counter. On the first add the flour, spread evenly and sprinkle with a pinch of salt and pepper. Beat one egg in the bowl and pour onto the second plate. Blitz the popcorn in a food processor until fluffy, and add to the third plate spreading evenly.
Place the seabass in the flour, covering both sides and shake. Repeat, with the egg mix. Firmly press the seabass into the crumb mix, covering both sides and shake.
Heat the oil in a frying pan. To test when ready, add a pinch of the crumb – if it sizzles, it’s ready to use. Fry skin side down for 2 minutes then turn over and cook for a minute or so.
Remove the fish and place on a few sheets of paper towel to soak up some of the oil. Serve with some wilted greens or samphire, along with the spuds and a good drizzle of rhubarb sauce.