Seabass with a fresh creme fraiche with dill, tarragon and chives - a match made in heaven!
Fry the potatoes in olive oil until golden, add a knob of butter, garlic and thyme. Add the peas and season. Cook for 1 min.
Season the seabass with salt and pepper then pan-fry skin side down in olive oil for 3 mins, then add a knob of butter, flip over and cook for a further 2 mins.
To make the herb crème fraiche, mix all the ingredients together and season.
In a separate pan wilt the watercress in a hot pan with a knob of butter. Pierce a clove of garlic with a fork then stir the watercress as it wilts for 1 minute to infuse with the flavour of the
To serve place the potatoes and peas onto a plate, place the watercress on top followed by the seabass. Finish with a spoon of crème fraiche and cress.
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We are direct providers of fresh cut bg, sblc, mtn, bonds and cds which we have specifically for lease. we do not have any broker chain in this offer or get involved in chauffer driven offers. you are at liberty to engage our leased instruments into trade programs as well as in other project(s) such as aviation, agriculture, petroleum, telecommunication, construction of dams, bridges and any other project(s) etc you can use these bank instruments for private placement platforms, commercial loan, business loans, credit lines and much more. For further details contact us with the below information.... Contact : Mr. Sorin Lassmann Email: firstname.lastname@example.org Skype ID: ls.nicu
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