Grower: Boutinot Chile
Grape Variety: Chardonnay
Style: Creamy and Crisp
Country: Chile
Appellation: Maule Valley
Vintage: 2017/18
Closure: STELVIN
Alcohol: 14% ABV
Bottle Size: 75cl

Pan-Fried Sea Bass with Fennel Pesto and Tomato Salsa

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the sea bass//

4 x 150g/5oz sea bass fillets
1 tsp olive oil
salt
pinch freshly ground white pepper
pinch ground coriander

For the fennel pesto //

1 fennel bulb, roughly chopped
2 tbsp chopped fresh dill
50g/2oz pine nuts, toasted
2 tbsp ground almonds
50g/2oz parmesan, freshly grated
100ml/3½fl oz olive oil
salt and freshly ground black pepper

For the tomato salsa //

150g/5oz cherry tomatoes, cut in half
½ lemon, juice only
2 tbsp sesame oil
2 dashes Tabasco sauce
2 tbsp fresh coriander leaves
1 punnet pea shoots

1. Using a sharp knife, trim the sea bass fillets into a square shape, then cut into the skin side to lightly score.
2. Rub the fillets with olive oil and season with salt and a pinch of white pepper and ground coriander.
3. Heat a frying pan until hot and add the sea bass, skin-side down. 4. Fry for three minutes, then turn and cook for a further 1-2 minutes, or until completely cooked through.
5. For the fennel pesto, place the fennel into a food processor and blend to a fine purée.
6. Add the dill, pine nuts, ground almonds and parmesan and pulse to combine.
7. Add the olive oil and blend to a porridge-like consistency. Season, to taste, with salt and freshly ground black pepper.
8. For the tomato salsa, place the tomatoes into a bowl and add the lemon juice, sesame oil, Tabasco sauce and coriander leaves. Stir gently to combine.
9. To serve, place a spoonful of fennel pesto into the centre of each plate.
10. Place a sea bass fillet on top of each and spoon the salsa around. 11. Garnish with a few pea shoots and serve.