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Introducing July’s recipe of the month‚Ķ. charred sea bass, courgette salsa, lemon reduction and basil crisps.The recipe is from our summer menu lead by Sebastien, our Head Chef at The Clink Restaurant at HMP Cardiff. It shows how he preps and cooks the dish in order to teach our prisoner learners.
Courgette salsa:
10 courgettes
4 white onions
4 cloves garlic
4 bay leaves
2 red chillies
Parsley, chopped
Juice and zest of 5 limes
100ml white wine vinegar
1 tbsp sugar
Black pepper
Paprika
Prepare and dice all the vegetables and then saute quickly on a high heat in a frying pan.
Remove from the pan and cool rapidly. Add 1 bunch chopped parsley, 2 lime zest and juice, 100ml white wine vinegar, 1 tbsp sugar, black pepper and paprika
Lemon reduction:
10 lemon zest and juice
50ml maple syrup
2 bay leaves
200ml water
1gr agar agar
Bring all the ingredients to the boil and reduce by 1/3rd. Add the agar-agar powder to thicken a little.
Basil crisps:
1 bunch basil
Deep-fry the leaves in hot oil and when translucent, remove and season lightly.
