Seared sea bass with salt-baked heritage carrots
- Main
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Matt Worswick’s recipe creates a dish that is elegant and a great showcase for the humble carrot. The elderflower granola not only adds textural interest, but delivers a beautiful burst of floral sweetness to compliment the sea bass.
Ingredients
- 4 sea bass fillets , each weighing 180g
- 2 tsp rapeseed oil
- lemon juice
- salt
Carrot purée
- 5 heritage carrots , reserve tops for garnish
- 1 star anise
- 75g of unsalted butter
Salt-baked carrot
- 250g of plain flour
- 125g of salt
- 125g of water
- 2 heritage carrots
Granola
- 500g of oats, jumbo
- 200g of unsalted butter
- 10g of honey
- 10g of elderflower , ground
Mushrooms
- 100g of pied bleu mushrooms
- 10g of rapeseed oil
Equipment
- Vacuum bag and machine
Method
1
Begin by making the carrot purée, peel and slice the carrots. Place all the carrots in a vacuum bag with the butter and star anise and seal. Cook in a pot of simmering water for 30 minutes or until soft then blitz in a blender and pass through a fine sieve. Keep warm
- 10 heritage carrots
- 2 star anise
- 150g of unsalted butter
3
Peel the carrots then wrap them the salt dough. Place onto a baking tray and cook for 25 minutes. Check that the carrots are cooked by inserting a metal skewer into the carrot. Leave to cool in the pastry. Just before serving remove the pastry and cut the carrots into portions
4
Mix together the oats, butter and honey and bake on a tray in the oven for 10–12 until golden brown. Leave to cool and then blitz to a coarse crumble in a food processor. Mix in the elderflower
- 500g of oats, jumbo
- 200g of unsalted butter
- 10g of honey
- 10g of elderflower , ground
5
Heat a non-stick frying pan over a medium heat and add the rapeseed oil. Season the fish and cook the fillets skin side down for approximately 4 minutes, until the skin is crispy then turn over and cook for one minute on the other side. Finish with the lemon juice
- 180g of sea bass , 4 portions
- 2 tsp rapeseed oil
- lemon juice
- salt
- 10g of rapeseed oil
6
Whilst the fish is cooking, in a separate frying pan heat some rapeseed oil and add the mushrooms, season with salt and fry until softened
7
To plate, pipe dots of the carrot puree on the plate and put the fish in the middle. Arrange the cooked carrots, mushrooms and some granola around the plate. Finish with the carrot tops
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Seared sea bass with salt-baked heritage carrots
