Matt Worswick’s recipe creates a dish that is elegant and a great showcase for the humble carrot. The elderflower granola not only adds textural interest, but delivers a beautiful burst of floral sweetness to compliment the sea bass.
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Begin by making the carrot purée, peel and slice the carrots. Place all the carrots in a vacuum bag with the butter and star anise and seal. Cook in a pot of simmering water for 30 minutes or until soft then blitz in a blender and pass through a fine sieve. Keep warm
10 heritage carrots
2 star anise
150g of unsalted butter
Preheat the oven to 170˚C/gas mark 3. For the salt dough, mix all the ingredients together in a food processor until a dough forms. Roll the dough out to to a thickness of 5mm
500g of plain flour
250g of salt
250g of water
Peel the carrots then wrap them the salt dough. Place onto a baking tray and cook for 25 minutes. Check that the carrots are cooked by inserting a metal skewer into the carrot. Leave to cool in the pastry. Just before serving remove the pastry and cut the carrots into portions
Mix together the oats, butter and honey and bake on a tray in the oven for 10–12 until golden brown. Leave to cool and then blitz to a coarse crumble in a food processor. Mix in the elderflower
500g of oats, jumbo
200g of unsalted butter
10g of honey
10g of elderflower, ground
Heat a non-stick frying pan over a medium heat and add the rapeseed oil. Season the fish and cook the fillets skin side down for approximately 4 minutes, until the skin is crispy then turn over and cook for one minute on the other side. Finish with the lemon juice
180g of sea bass, 4 portions
2 tsp rapeseed oil
10g of rapeseed oil
Whilst the fish is cooking, in a separate frying pan heat some rapeseed oil and add the mushrooms, season with salt and fry until softened
To plate, pipe dots of the carrot puree on the plate and put the fish in the middle. Arrange the cooked carrots, mushrooms and some granola around the plate. Finish with the carrot tops
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