Sea bass with seaweed dumplings, clementine and lemon foam
by Paul Welburn
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Ingredients
Fish & Shellfish
3 sea bass, about 600–800g each, filleted and pin-boned
Store Cupboard
170g of salt
100g of 00 flour
salt
1 vanilla pod, split
175g of sugar
salt
125g of sugar
100ml of fish stock
Beverages
1l water
250ml of orange juice
Oils & Vinegars
oil, for frying
50ml of Chardonnay vinegar
Dairy
1 knob of butter
2 eggs
1 knob of butter
50g of butter
20ml of double cream
Fruit & Vegetables
50g of sea purslane
50g of sea beet
1.2kg Maris Piper potatoes
5 clementines, skin on
2 clementines, peeled and segmented
5 lemons, juiced
Speciality Ingredients
1 pinch of seaweed, dried and powdered, plus extra to serve
100g of chestnuts
1 tsp lecithin
Spices & Dried Herbs
freshly ground black pepper
Salad & Fresh Herbs
1 sprig of thyme, chopped