Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.
Pan-fried sea bass, creamed potatoes, spring onions and chilli
Peel the potatoes and cut them in half, then boil in salted water until tender (approx 25 minutes). Drain and then mash the potatoes, adding about half the butter and a dash of cream, a little at a time. Season with salt and pepper and keep mashing until the potatoes are light and fluffy.
Whilst the potatoes are cooking, lightly flour the skin side of the sea bass fillets and season them with salt and pepper. Heat a frying pan, add a knob of butter and once it has melted in the pan and started to sizzle, add the sea bass skin side down. Cook for 2 - 3 minutes until golden brown. Turn the sea bass over and cook for a further 3 minutes. Remove the sea bass from the pan and keep warm.
Add the olive oil, lemon juice, spring onions and chilli to the pan that your fish was in and cook for about 1 minute, stirring all the time. Take care not to overheat the pan.
To serve, spoon the creamed mashed potato onto the centre of 4 plates. Sit a fillet of sea bass on top of the potatoes and drizzle the chilli and spring onion mix all around.
Make the most of your leftovers
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Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.