Propercorn’s Crumbed Sea Bass, Potatoes & Rhubarb Sauce Recipe

How can PROPERCORN be used to create delicious summertime meals? Well you will find out here as we hand over to the PROPERCORN team for some inventive popcorn recipes.

Ever since Cassandra Stavrou popped the first batch of PROPERCORN, we’ve been passionately creating snacks without the compromise. All our flavours begin in the PROPERCORN kitchen and are made using the best quality, natural ingredients. Every pack has delicious depth of flavour, from the first hit to the last kernel.

When it comes to mealtimes, we take the same approach. Breakfast, lunch or dinner we want something fresh, natural but deliciously satisfying.  Just because it’s lighter, it shouldn’t taste of less.

In this series we will be bringing some bright, summery recipes created by Ed, the PROPERCORN chef, which showcase our award-winning popcorn flavours. Croutons, crumbs and even ice cream; our distinctively-crunchy, butterfly corn can add an amazing hit of texture and flavour to some of your favourite recipes/dishes. Here we try crumbed sea bass.

This truly is the simplest of recipes. You can get everything set up and cooked in the time it takes to boil your spuds… proper easy, proper fresh, proper delicious. And did we mention the PROPERCORN crumb?

Make sure it’s Done Properly: Best cooked as the sun goes down, with Prince on the player and a glass of crisp, cold Sauvignon Blanc in hand.

Serves: 2
Ingredients:
2 sea bass fillets 120g samphire
150g jersey royals, scrubbed
250g rhubarb, chopped into 2-3cm pieces
small thumb sized piece of ginger, peeled and finely chopped
1 egg, beaten
150g flour
1 x 20g PROPERCORN Lightly Sea Salted
1 lemon splash of red wine vinegar
a few knobs of butter a pinch of sugar
150ml water

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Method

1) Scrub the jersey royals under running water to get rid of some of the dirt, but don’t remove all the skin. Place in a pan of water with 1tsp of salt and boil for around 10 minutes.

2) Add the rhubarb to a pan with a knob of butter, red wine vinegar, sugar, water and a pinch of salt. Once boiled, turn down the heat and stir occasionally, adding a little water if necessary. Cook the rhubarb down to a smooth consistency, leaving a few pieces here and there.

3) Place three plates side by side. On the first add the flour, spread evenly and sprinkle with a pinch of salt and pepper. Beat one egg in a bowl and pour onto the second plate. Blitz the PROPERCORN in a food processor until fluffy, and add to the third plate spreading evenly.

4) Place the sea bass in the flour, covering both sides and shake. Repeat, with the egg mix. Firmly press the sea bass into the PROPERCORN crumb mix, covering both sides and shake.

5) Heat the oil in a frying pan. To test when ready, add a pinch of PROPERCORN crumb – if it sizzles, it’s ready to use. Fry skin side down for 2 minutes then turn over and cook for a minute or so.

6) Once the spuds are cooked, drain and place back in the pan with a knob of butter, giving a good stir to cover. Set aside.

7) In another pan add some boiling water and cook the samphire for a minute. Drain, add a knob of butter if using and a squeeze of lemon.

8) Remove the fish and place on a few sheets of paper towel to soak up some of the oil. Serve on a bed of samphire, along with the spuds and a good dollop of rhubarb sauce.

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Words by Team Propercorn

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