Sea Bass Recipe With Smoked Bacon & Chicory

To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender

Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm

To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side

Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt

Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain

For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes

Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside

In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot

Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish

Pour some of the sauce around and serve a little extra at the table