Seared Sea Bass, Langoustine Oil, Carrot Purée and Braised Fennel Recipe

6
2 hours

Ingredients

Nasturtium oil

  • 100g of nasturtium leaves
  • 200g of pomace oil

Langoustine oil

  • 300g of langoustine shells
  • 1 star anise
  • 4g of fennel seeds
  • 4g of coriander seeds
  • 5g of thyme
  • 2 bay leaves

Fennel

  • 6 baby fennel, trimmed
  • 1 star anise
  • 1 bay leaf
  • 1 sprig of thyme
  • 500g of fish stock
  • 5g of salt

Carrot purée

  • 500g of carrots, peeled and sliced
  • 750ml of carrot juice
  • 1 tsp xanthan gum
  • salt to season

Vegetables

  • 400g of spinach
  • 1 bunch of baby carrots
  • butter, for cooking

Sea bass

  • 1 whole sea bass, cut into 6 portions
  • butter, for cooking
  • lemon to taste

Garnish

  • 12 nasturtium leaves

Method

1

To make the nasturtium oil, heat the pomace oil to 80°C in a Thermomix. Add the nasturtium leaves and blend on high for 1 minute, then chill over ice and leave overnight before passing through muslin 

  • 200g of pomace oil
  • 100g of nasturtium leaves
2

Roast the langoustine shells 180°C for 10 minutes till lightly golden. Add the herbs and spices for 1 minute, then add the oil and reduce the heat to 120°C. Cover and cook for 1 hour, then add the oil and chill 

  • 300g of langoustine shells
  • 1 star anise
  • 4g of fennel seeds
  • 4g of coriander seeds
  • 5g of thyme
  • 2 bay leaves
3

For the fennel, bring the stock to the boil with the star anise, bay leaf and thyme sprig. Add the salt and fennel, then cook until tender - around 4 minutes.  Remove the fennel from the stock but reserve the liquid. Set aside for reheating later

  • 500g of fish stock
  • 1 star anise
  • 1 bay leaf
  • 1 sprig of thyme
  • 5g of salt
  • 6 baby fennel, trimmed
4

Cover the carrots with the carrot juice and season with salt. Cook until tender, topping up with water if necessary. Drain, reserving the liquor, and blend on high adding liquid as necessary to make a smooth purée. Transfer to a blender with 75ml langoustine oil and the xanthan gum to emulsify, then season to taste

  • 1 bunch of baby carrots
  • butter, for cooking
  • 750ml of carrot juice
  • 1 tsp xanthan gum
5

Heat a frying pan over a medium-high heat and add a knob of butter. Cook the sea bass portions skin side down, finishing under the grill until just cooked. Finish with a squeeze of lemon juice 

  • butter, for cooking
  • 1 whole sea bass, cut into 6 portions
  • lemon to taste
6

Wilt down the spinach with some butter and salt gently

  • 400g of spinach
  • butter, for cooking
7

Heat the fennel gently with some of the stock, and cook the baby carrots in boiling water with a knob of butter

  • 1 bunch of baby carrots
  • butter, for cooking
8

Warm the carrot purée and arrange on the plate with the sea bass, spinach. Garnish with some fresh nasturtium leaves and some of the langoustine oil

  • 12 nasturtium leaves