Adventures in Spain
Brothers Sam and Eddie Hart take inspiration from living and travelling in Spain when creating dishes for Fino, their tapas restaurant in London’s Charlotte Street. Here they share recipes from their book Modern Spanish Cooking
Sea bass with watercress
SERVES 4 • 100g blanched almonds • 4 sea bass fillets, about 150g each
• Sea salt and freshly ground pepper
• Olive oil for cooking • 1 large bunch of watercress, trimmed
For the dressing • 3 tbsp extra virgin olive oil • 1 ½ tbsp Jerez sherry vinegar
• 1 ½ tbsp thin honey • 1 shallot, peeled and finely chopped
• Preheat the oven to 180°C/Gas 4. Spread out the almonds on a baking tray and toast them in the oven for about 10 minutes, turning once or twice until nicely browned and taking care not to let any burn. Cool slightly, then break up the almonds with a rolling pin and set aside.
• Pat the sea bass fillets thoroughly dry with kitchen paper – this prevents them from sticking in the pan and ensures that the skin will crisp nicely. Using a very sharp knife, make 2 or 3 shallow cuts in the skin of each fillet, stopping 1cm before you reach the other side. Season the skin side with salt. Oil your plancha or a large, heavy-based frying pan – you need enough olive oil to thinly coat the bottom of the pan. Place over a high heat until the oil is just beginning to smoke.
• Put the sea bass fillet, skin side down, on the plancha or in the pan. Season the up side with a little salt. Cook over a high heat for about 3 minutes until the fillets begin to caramelise and brown at the edges. Carefully turn the fillets over and cook for a further 2 minutes, then remove from the plancha or pan, and leave to rest in a warm place for about 5 minutes.
48 JULY 2011
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