Poached sea bass, confit lemon butter, asparagus and Royal Bay oysters

  • Main
  • medium
  • 4
  • 1 hour 30 minutes

PT1H30M

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Ingredients

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Poached sea bass

Confit lemon butter

Confit lemon syrup

  • 200g of caster sugar
  • 200ml of water
  • 1 star anise
1
Start the sea bass dish by making the confit lemon butter. First put the butter in a bowl and leave to soften. Add the zest and juice from 1 of the lemons. Season with salt and pepper and mix well
2
Combine the caster sugar and water in a saucepan and bring to the boil to dissolve and create stock syrup. Slice the remaining lemon as thin as possible and add to the stock syrup
  • 200g of caster sugar
  • 200ml of water
  • 1 lemon
3
Add the star anise and cook on a low heat for about 20 minutes, or until the syrup is glossy and translucent. Remove from the heat and allow to cool in the pan
4
For the sea bass, roll out some cling film onto a board, keeping it flat and tight. Place a spoonful of the lemon butter on the cling film, then place a sea bass fillet on top, skin side down. Add a slice of the confit lemon, followed by another spoonful of lemon butter
5
Fold the cling film over the mixture twice to form a parcel and tuck in the edges to make watertight. Repeat with the remaining sea bass fillets. Cook in a steamer for 9 minutes
6
Remove the sea bass from the steamer and carefully open the parcels at one end using a pair of scissors. Pour the excess juice into a saucepan and keep warm
7
Suck the oyster and remove the flesh from their shells and retain the juice in a separate saucepan. Warm over a medium heat and whisk in 1 teaspoon of lemon butter, but do not bring to the boil. Add the oysters to the saucepan and warm through
8
Meanwhile, snap the bottoms off the asparagus and steam for 5–6 minutes until tender, but with a little crunch
9
To serve, put the asparagus on the plates and place the sea bass on top. Spoon over the oysters and drizzle over some of the juice from the fish. Add a sprinkling of chives over the sea bass and serve
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