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French Wild Sea Bass “Line Caught” 160g portion


    Supplied By: Chamberlain & Thelwell

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    French Wild Sea Bass 160g

    All weights are +/- 10%


    Sea Bass Recipe

    With miso glaze, spinach, fennel and mini sundried tomatoes


    For the Dish

    2x160g Sea Bass Fillet, halved

    10g salt

    10ml rapeseed oil

    80g miso reduction

    4g sesame or poppy seeds

    40g mini sundried tomatoes

    160g baby spinach

    60g fennel

    10g basil oil

    2g micro basil leaves

    4g extra virgin olive oil

    To prepare the fish, season the sea bass with salt and score the fish on the skin-side. Pour the rapeseed oil into a pan on a very high heat and fry the sea bass skin-side down for 1.5minutes. finish in the oven on 220c in a baking tray for another 3 minutes.

    Dress the plate, by making a spiral of the miso glaze, then sparkling the poppy or sesame seeds over the top. Place the sundried tomatoes at intervals onto the glaze.

    Cook the spinach on a low heat in a pan with virgin olive oil and place neatly in the middle of the plate.

    Take the fennel and shave into slices, coating lightly in the basil oil and then place onto the spinach.

    To serve, stack the sea bass on top and garnish with micro basil.


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