fishseafood

Use Knorr Professional's jelly bouillon to recreate Mark Sargeant's baked seabass with harissa and chickpeas!

Baked Seabass with Harissa &amp; Chickpeas by Mark Sargeant

Sea bass

KNORR Professional Chicken Jelly Bouillon 800 grams

Water

Rapeseed oil

Banana shallots

Sausage, chorizo

Red peppers

Yellow peppers

Harissa Paste

KNORR Professional Garlic Puree 750 grams

Chickpeas - Tinned

Black olives

Capers,

Raw prawns

Plain yoghurt

Lemon

Micro herbs

For the seabass

Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.Place the fish into a small pan and ladle enough bouillon in to cover the bottom of the pan.Loosely cover with foil then bake for 6-8 minutes.

For the stew

Peel and dice the shallots, dice the peppers and slice the chorizo.Heat the oil and sweat the vegetables and chorizo without colour for 2-3 minutes then add in the chick peas, KNORR Professional Garlic Pureeand harissa paste.Cook for a further 1-2 minutes then add in the prawns and pour in the remaining bouillon.Simmer for 3-4minutes then add in the olives and capers.Remove from the heat and stir in the yoghurt.

To serve

Squeeze the lemon into the stew then spoon into serving bowls.Sit the seabass on top and garnish with the micro herbs.

Compound butter can seem overwhelming or tedious to make, if you&#39;ve never done it before, but it&#39;s rather simple and can be done in only a few steps.With Truffletopia&#39;s products I&#39;ve had so many ideas of how to incorporate them into recipes new and old, and recently, I thought compound butter. Compound butter is simple to use, while adding a variety of flavors, and it can easily be stored by refrigerating or freezing for use when needed. This compound butter is a versatile addition to meats like steak, fish, lobster, or chicken, and it can also be used to finish mashed potatoes, vegetables, or anything else you would add butter to. When you want to add some extra flavor. Grab it from the freezer and slice what you need.For this recipe I used Truffletopia Summer Truffle Slices, Truffletopia Black Truffle Olive Oil, and Pink Himalayan Salt which Truffletopia also has available. You can easily scale this recipe up or down, but the beautiful thing is you can freeze any extra until it&#39;s needed.Be sure to follow my all of my channels for great food, recipes, and more! #NoStyleJustGoodFoodLink Here: Chef Anthony Matthie &amp;amp; AM Catering and Concessions

Truffle Compound Butter

unsalted butter, softened

Truffletopia Sliced Summer Truffles

tbsp smoked paprika

fennel seeds

tsp Himalayan Pink Salt

tbsps chives, finely chopped

tbsps thyme, finely chopped

oregano

tsp Truffletopia Black Truffle Olive Oil

In a mixing bowl, combine all ingredients, and mash togehter.

Put butter on parchment paper or into plastic wrap, wrap it up, and form into a log shape.

Chill in refrigerator or freezer until it sets.

https://www.youtube.com/watch?v=N4uUYUz-uoY

Top 2 fishseafood recipes from across the web

The most viewed fishseafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Seabass with Harissa & Ch...

Truffle Compound Butter

Top 2 fishseafood recipes from across the web

The most viewed fishseafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Seabass with Harissa &amp; Ch...

Truffle Compound Butter

The most viewed fishseafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Baked Seabass with Harissa & Ch...