I haven’t done a cooking post for some time but I was recently set a challenge to come up with a meal using Florette’s new product…Baby Kale.I am a huuuuuuge fan of normal curly kale so I couldn’t wait to give this a go,I opted to cook it instead of have it in a salad but i’ve tried both ways now and its also delicious as a salad base topped with cherry tomatoes, sesame seeds and a big glug of extra virgin olive oil.
My boyfriend and I cook together from scratch more or less every night and last night we came up with this tasty number.
PAN FRIED SEA BREAM,BABY KALE & SAUTEED NEW POTATOES
:YOU WILL NEED:
.Fillets of Sea Bream
.1 Bag Of Florette Baby Kale
1.Part boil the new potatoes,remove from heat,peel,cut into slices then place into a hot oven for 20 mins approx.
2.Chop Chorizo into small chunks,add to another pan,cook until golden and until it has created its own oil.
3.Boil a pan of water and cook asparagus for 1-2 mins,it doesn’t want to be too soft!! (Optional)
4.Heat 2TBSP Olive oil in a frying pan,place the Seam Bream skin down and press flat with a spatula(this will create a lovely crispy skin) cook for about 3-4mins or until the fish flakes away perfectly.Season generously.
5.Add the baby kale to a pan of simmering water and blanche for 20-30 seconds,no longer as it will turn to mush!! When drained add chorizo and the chorizo oil and gently stir through together.
THE DILL MAYO
Put 3TBSP of mayonnaise into a small bowl,finely chop a handful of Dill and add to the mix,add half of the lemon juice and season to taste
Serve and enjoy