Sea Bass with Fiddlehead Ferns, Curried Crab and Hazelnuts
Beth
ingredients
- for the crab salad
- 1/2 pound fiddlehead ferns, cleaned
- 1 pound freshly-picked crabmeat, picked over for shell pieces
- 1 bunch scallions, sliced
- 1 tsp Madras curry powder, or to taste
- 2 teaspoons lime juice
- salt
- for the coconut sauce
- 1 can unsweetened coconut milk
- 1 cup good chicken stock, preferably homemade
- 1 stalk lemongrass
- 1 dried bird’s eye chile
- 1 two-inch piece of ginger, sliced
- salt, pepper
- for the completed dish
- 6 fillets black sea bass, seasoned with salt and pepper
- handful of hazelnuts, toasted and skins rubbed off with a kitchen towel
directions
- 1
Steam cleaned fiddlehead ferns for 10 minutes of so, until tender. In a medium bowl, combine crab, scallions, curry powder, and lime juice. Add fiddleheads. Season to taste with salt; set aside.
- 2
In a small saucepan combine coconut milk and stock, bring to a boil, lower heat, and simmer for 20 minutes. Add lemongrass, chile, and ginger and bring back to a boil. Turn off heat and set aside for 40 minutes. (Can be made ahead.) Once rested, run sauce through a sieve and discard solids. Season with salt and pepper and heat back up on the stove for completed dish.
- 3
Add a touch of oil to a skillet and heat pan until almost smoking. Add sea bass, skin side down, and cook for 4 minutes, pressing down on the skin for the first three minutes and then covering with a lid and steaming for the last minute. (You may need to do this in batches.)
- 4
Chop toasted hazelnuts.
- 5
Arrange crab salad on plates. Place sea bass on top of crab salad and spoon warmed coconut sauce all over dish. Top with toasted hazelnuts and a drizzling of hazelnut oil. Season to taste with salt and serve.
Source: Caviar and Codfish
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews