Both delicate and vibrant, this amazing sea bass recipe combines the fish with razor clams and a remarkable saffron sauce for an impressive dish. Morgan Meunier serves the sea bass fillets with grilled baby fennel and asparagus. This seafood dish is brilliant served with steamed rice or boiled and buttered new potatoes
Method
1.
Begin this sea bass recipe by preparing the saffron sauce. For the sauce, sweat the diced fennel, shallots, carrots, celery and star anise in a pan with a small knob of butter for 5 minutes until softened. Add the fish stock and saffron and reduce
2.
Pour in the double cream, add the orange and lemon juice and the pastis. Bring to the boil and set aside
3.
Blanch the baby fennel in a saucepan of boiling salted water, split in half, drizzle with olive oil and place under a hot grill. Cook for 3-4 minutes until golden. Keep warm
4.
Preheat the oven to 180°C/Gas mark 4. Dice the tomatoes and shallots and set aside. Put the razor clams on a baking sheet and cook for 2 minutes until they open. Add the diced tomatoes, shallots and olive oil. Cook for a further minute
5.
Place the sea bass fillets on a heatproof plate and fit into a steamer, allowing a little room around the edges so that the steam can circulate. Place the steamer over a pan of boiling water and put the lid on. Steam for 5-7 minutes, until the fish is just cooked
6.
Blanch the asparagus in a pan filled with boiling salted water for 2 minutes
7.
To serve, bring the saffron sauce back to the boil. Place a sea bass fillet on each plate, garnish with a razor clam, baby fennel and asparagus. Pour the saffron sauce around the fish
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