Tuesday, 24 May 2011

Wild Sea Bass in Aromatic Salt

Ciao All
Just a quick blog this month, I thought I would share with you a recipe
that is one of my favourites.

I made this dish on 'Britains Best Dish' last year.

I like this dish, because it is simple and easy to prepare.

Wild Sea Bass cooked in an Aromatic Salt.

You will need:

1.1kilogram of Wild Sea Bass
2. 4 kilogram of Sea Salt
3. 1 Medium white egg
4. 1 table spoon of Fennel seeds
5. Zest of 1 Lemon
6. 1 sprig of Rosemary
7. 1 Fennel (with leaf)
8. 1 Courgette
9. 1 Aubergine
10. 1 Red Pepper
11. 1 Yellow Pepper
12. 1 Red Onion
13. Sea Salt
14. Cracked Black Pepper
15. 1 table spoon of granulated white sugar
16. 50ml of Olive Oil
17. 100gram of Bread crumbs
18. 50gram of Parmesan Cheese
19. 200gram of Butter
20. 1 Clove of Garlic

To prepare the dish:
For making the Aromatic Salt
Put 4kilo of Salt in a bowl.
Add Zest of 1 Lemon, the Fennel Seeds, Rosemary and 1 Egg
Mix together

Lay a bed of 2 kilo of salt on a baking tray
Lay Gutted Wild Sea Bass
Make of a filling of Fennel Leaf and 2 Slices of Lemon (This stops salt getting inside the fish)
Cover with rest of salt
Place in  the middle of a pre-heated oven at 200 degrees centigrade for 30 minutes.

Side Dish:
Chop in to cubes the Aubergine, Courgette, Red Onion and Yellow and Red Pepper.
Place on a baking tray with a table spoon of Sugar
Add salt, Pepper, Rosemary, 50g of Olive Oil and 50g of butter and a finely chopped garlic clove.
Mix together and place on top shelf of oven for 30 minutes at 300 degrees.

Slice Fennel
Simmer for 5-10 minutes
Remove from Water
Mix the bread crumbs, Parmesan and 50g of butter
Gratin (Place under grill) until golden brown

Warm garlic butter sauce for the fish:
Warm butter in a pan with garlic.

Total Prep Time: 30 minutes
Total Cooking Time:  Approx 60 minutes

Then serve on an oval plate. With the fish presented in the centre of the plate, with a fan of Fennel and a tower of roasted vegetables.  Warm garlic butter drizzled over the fish.

Hopefully you find this dish as easy to prepare and as delicious as I do.


No comments:

Post a Comment