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