Wineshark Cooking Class - Pan-fried sea bass with anchovy vinigarette

Ingredients (for 4):

• Sea bass - 4 pieces 
• Bread crumbs - 10 g
• Parsley - 2 g
• Garlic - 1 g
• Red chili powder - 1 tbsp
• Sichuan peppers - 1 pinch
• Peanut sprout - 100 g
• Lemon juice - dashes
• Brown mushroom - 40 g
• Leek - 1 stick
• Anchovy - 5 g
• Sherry vinegar - 15 ml
• Olive oil - 50 ml

Procedures:

1. Mix the bread crumbs, parsley, minced garlic, red chili powder and smashed Sichuan peppers together.

2. Season the sea bass on both sides with salt and black pepper. Brush the sea bass on the side original with skin with clarified butter, and then coat with the mix. 

3. Cut the brown mushroom in halves and then saute in pan under high heat, season with salt and black pepper. Then remove.

4. Cut the roots off the peanut sprouts and then saute in pan under high heat, season with salt and black pepper. Then remove.

5. Cut the leek diagonally, and then saute in pan with medium heat, seaon with salt and black pepper. Then remove.

6. Mix the minced anchovy with sherry vinegar and then whisk well.

7. Pour in the olive oil gradually and continue to whisk.

8. Heat the pan with oil and then place the sea bass with the coating down to saute in medium low heat. Do not move the fillet around.

9. When the crust is golden then flip the fillet over and continue to saute briefly.

10. Put the peanut sprouts in the middle and then add the leek on top. Then put the sea bass in the centre, with the mushroom on the side. Pour in the viniagrette on the side.