Pan Fried Fillets of Seabass, Curried Butternut Squash with a Leek and Mushroom Fondue
- 4 fillets of fresh seabass
- 1 butternut squash
- 1 leek
- 200 g button mushrooms
- 1 tsp curry powder
- 1tbsp crème fraiche
- 2oz white wine
- salt & pepper
- For the seabass, preheat your frying pan and add a little olive oil once hot. Season the fish with a little salt and pepper on both sides. Place the Seabass, skin side down and fry for 2 ½ - 3 minutes until the skin has crispened up. Turn the fillets over and turn off the frying pan and allow the fish to cook in the residual heat. Add a knob of butter to the pan.
- Slice the butternut squash in half and remove the seeds. Pierce a few times with a fork, drizzle olive oil over and sprinkle with curry powder. Roast in a preheated oven at 180c for 12-15 minutes or until softened. Scoop out the flesh and mash adding a little butter and salt and pepper to season.
- In a hot frying pan, add your washed leek and quartered mushrooms to a tbsp of olive oil. Add some crushed garlic. Once sweated down, add your white wine and bring to the boil. Drop to a simmer and allow to cook until the wine has evaporated and leeks and softened down. Once this has happened, add your crème fraiche to bind it all together, or indeed cream cheese.
- (As an alternative and simple way to serve the Seabass, Leave whole and stuff the cavity with slices of lemon and some fresh herbs. Place in tinfoil and add a knob of butter, salt & pepper and a drop of white wine. Close the parcel and place in a preheated oven at 180c and bake for 12 minutes!!)
- Serve and Enjoy!!