Seared sea bass, langoustine oil, carrot purée and braised fennel

Ingredients

Salad & Fresh Herbs

  • 100g of nasturtium leaves
  • 4g of coriander seeds
  • 5g of thyme
  • 1 bay leaf
  • 1 sprig of thyme
  • 12 nasturtium leaves

Oils & Vinegars

  • 200g of pomace oil

Fish & Shellfish

  • 300g of langoustine shells
  • 1 whole sea bass, cut into 6 portions

Spices & Dried Herbs

  • 1 star anise
  • 4g of fennel seeds
  • 2 bay leaves
  • 1 star anise

Fruit & Vegetables

  • 6 baby fennel, trimmed
  • 500g of carrots, peeled and sliced
  • 400g of spinach
  • 1 bunch of baby carrots
  • lemon to taste

Store Cupboard

  • 500g of fish stock
  • 5g of salt
  • salt to season

Beverages

  • 750ml of carrot juice

Speciality Ingredients

  • 1 tsp xanthan gum

Dairy

  • butter, for cooking
  • butter, for cooking