Line Caught Seabass Carpaccio, Baby Gherkins, Capers, Poached Baby Leeks & Mustard Vinaigrette

Joe Bartlett

Joe Bartlett

9th April 2012

Line Caught Seabass Carpaccio, Baby Gherkins, Capers, Poached Baby Leeks & Mustard Vinaigrette

A fantasticly fresh dish , perfect as Sea bass are making their way into the local shores now!

Ingredients

  • Seabass Carpaccio (Serves 2)
  • 2 Small Fillets Seabass
  • 4 Poached Leeks in Mustard Dressing
  • 4 Baby Gherkins
  • 2 tspn Baby Capers
  • Sprigs Micro Cress
  • Mustard Vinaigrette (Serves Approx 2 – 4 Carpaccio)
  • 1 tspn Grain Mustard
  • ½ tspn English Mustard
  • 1 tbspn White Wine Vinegar
  • 60ml Extra Virgin Olive Oil
  • 60ml Corn Oil
  • 1 Lemon (Juiced)
  • Sea Salt
  • Cracked Black Pepper
  • Caster Sugar
  • Poached Baby Leeks (Serves 2)
  • 4 – 5 Baby Leeks
  • Mustard Vinaigrette

Method

1. Fillet the seabass and remove any pin bones.
2. Slice the bass very thinly against the skin but do not go straight through the skin.
3. Place the slices of bass onto a large plate and do not overlap the fish.
4. Chop the gherkins lengthways into thin slices.
5. Brush a thin layer of mustard vinaigrette over the thin slices of fish.
6. Garnish the top of the fish with the poached leeks.
7. Sprinkle sliced gherkins, capers and micro cress over the fish and serve immediately.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.