Wild Sea Bass with Peas, Broad Beans, Radish and Fennel Emulsion Recipe
Our head chef's delicious Wild Sea Bass with Peas, Broad Beans, Radish and Fennel Emulsion recipe.
INGREDIENTS (SERVES 4):
1kg wild sea bass fillet
200g new potatoes, boiled in salted water with a little fresh mint
4 baby fennel or 1 bulb of fennel blanched in salted water and refreshed, then charred
A mixture of summer bitter leaves, red chicory, dandelion and rocket
1 small candied beetroot, thinly sliced
Fresh peas in their pods, broad beans (podded)
Small bunch heritage radishes, sliced
1 large free range egg yolk
1 tablespoon of sherry vinegar
1 teaspoon of English mustard
200ml rapeseed oil
Squeeze of lemon juice
Chopped wild fennel tops
- Make emulsion first.
- Whisk the egg yolk with mustard, vinegar and slowly mix in the rapeseed oil.
- Squeeze a little lemon juice, season with salt and pepper and add chopped fennel tops, set aside
- Season sea bass and cook skin side down in non-stick frying pan on medium heat, until fish is 90% cooked
- Flip over the fish and take pan off the heat let fish finish cooking.
- Take out of pan and keep warm, skin should be crispy and flesh lovely and moist.
- Slice new potatoes, and sauté them until they are crispy keep warm
- Assemble salad leaves with beetroot, peas, broad beans and radishes and chargrilled fennel, showing off the wonderful colours of these summer ingredients
- Place potatoes in and around the salad and dress the dish with the fennel emulsion
- Place the sea bass on top of the salad and serve