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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, March 29, 2014

Pan-Roasted Sea Bass served with Asparagus and Mint Salad by Steven Dolby















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(Serves 2-3 people)


ASPARAGUS AND MINT SALAD
160g Asparagus (washed and ends trimmed)
20g Red onion (thinly sliced)
2 Green onions (sliced)
2 Radishes (sliced)
20g Grated carrot
1 1/2 Tbsp fresh mint (chopped)
1 Tbsp balsamic vinegar
1 Tsp Lemon juice
3 Tbsp olive oil
Salt & ground black pepper (to taste)
OTHER INGREDIENTS

11 oz Chilean Sea Bass

Things You Will Need
Ice bath bowl

Directions
1. Preheat oven to 450F.
2. In a pot, boil water add a pinch of water, add in the asparagus and boil for minute. Transfer to ice bath and allow to cool.

MAKING 
3. In a bowl, place onion, add asparagus, green onion, radishes, carrot, mint, balsamic vinegar, lemon juice and olive oil. Season with salt and pepper, mix well and refrigerate.
4. Season the sea bass with salt and drizzle with olive oil, place in a heated pan, skin side down and cook for 5 minutes, flip and cook in oven at 450F for 8 minutes. Squeeze lemon juice and allow to rest for 1 to 2 minutes.

SERVING
5. Serve sea bass with the prepared salad.

© STEVEN DOLBY
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