Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

Ingredients

Fish & Shellfish

  • 4 sea bass fillets
  • 50g of fish trimmings

Fruit & Vegetables

  • 1/2 lemon, juiced
  • 4 runner beans, trimmed and sliced lengthways
  • 2 banana shallots, thinly sliced into rings, keeping the trimmings
  • 1 head of celeriac, small, diced
  • 1/2 leek, finely sliced
  • 1/2 bulb of garlic

Store Cupboard

  • salt
  • salt
  • 1 tbsp of sugar
  • salt
  • 1/2 bunch of rosemary
  • 185ml of dark chicken stock

Dairy

  • 1 knob of butter
  • 85ml of double cream
  • 50g of butter

Spices & Dried Herbs

  • 2 star anise

Beverages

  • 185ml of red wine

Fresh Meat

  • 100g of smoked bacon, boiled and diced

Salad & Fresh Herbs

  • 2 red chicory, broken into leaves