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

Ingredients

Fish & Shellfish

  • 4 sea bass fillets
  • 8 oysters, Royal Bay

Fruit & Vegetables

  • 12 asparagus spears
  • 2 lemons

Salad & Fresh Herbs

  • 1 tbsp of chives, chopped

Dairy

  • 250g of unsalted butter

Store Cupboard

  • salt
  • pepper
  • 200g of caster sugar

Beverages

  • 200ml of water

Spices & Dried Herbs

  • 1 star anise