Portions: Six Fish 1 x 600-800g sea bream 3 x 200g red mullet 6 large in-shell diver-caught scallops Vegetables 1 large carrot 1/2 bulb fennel 1 banana shallot 1 stick celery 2 peppers, red and yellow 1/2 cucumber 1/2 bunch coriander Sauce 1 bay leaf 10 coriander seeds 1 clove garlic 100g sugar 1/4 litre white wine vinegar 1 tbsp crème fraiche 1 star anise
Scale and fillet the bream and cut each fillet into three triangles. Scale and fillet the mullet. Shell, trim and clean the scallops. Cut cucumber, fennel and peppers into strips. Slice carrot, shallot and celery into fine rings. Blanche in boiling salted water and refresh in cold water. Reduce white wine vinegar, sugar and spices to syrup. Mix with the vegetables. Remove coriander stalks and blanche the leaves for one minute. Refresh in ice-cold water and squeeze dry. Blitz coriander with crème fraiche. Adjust consistency with water to taste if necessary. Pipe lines of coriander crème onto plates. Make three small piles of soused (pickled) vegetables. Pan fry the fish and place one variety on each pile of vegetables. Serve as starter. Recipe supplied by: Michael North, The Goose, Oxfordshire