Sea Bass with Potato Crust, Bean Rice and Salsa
Ingredients
- For the sea bass and potato crust
- 400 waxy potatoes
- salt
- freshly ground peppers
- 6 Tbsps vegetable oil
- 2 Sea bass fillet (ready to cook (about 400 grams)
- For the bean rice
- 300 grams
- 200 grams Kidney beans
- 4 scallions
- salt
- freshly ground peppers
- 3 Tbsps lemon juice
- 4 Tbsps vegetable oil
- For the salsa
- 2 bunches parsley
- 3 pickled Anchovy fillet
- 1 garlic clove
- 1 Tbsp Caper
- 1 green chili pepper
- 125 milliliters olive oil
- 2 Tbsps lemon juice
- 1 tsp Mustard
- salt
Preparation steps
For the sea bass, rinse the sea bass fillets, pat dry with paper towels, and season with salt and pepper. Peel the potatoes and grate coarsely.
Cover the sea bass fillets with grated potatoes and press well. Heat oil in a pan, place the sea bass fillets in it with the potato side down (preferably with a pallet) and fry for about 4 minutes until crispy and golden brown. Turn the fillets and cook for about 2 minutes more.
For the bean rice, drain the kidney beans. Trim, rinse and cut the scallions into rings. Cook the rice according to instructions on the package. Mix the cooked rice with kidney beans, scallions, lemon juice and oil, and season with salt and pepper.
For the salsa, peel the garlic and chop coarsely. Rinse the chile pepper, slit, remove seeds and chop. Rinse the parsley and shake dry.
Mix all the ingredients for the salsa together and puree. Season with salt and pepper.
Serve the sea bass fillets with beans rice and salsa on plates.
