• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|
Sea bass with seaweed dumplings, clementine and lemon foam
by Paul Welburn

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

NAVIGATE

FOLLOW

SITES

© 2023