Ingredients Line caught Flookburgh Sea bass x 2 portions Lakes speciality Cumbrain pancetta Granny Smith apples x2 1 cauliflower Butter 250g Sugar 100g Ras el hanout 2g Apple flowers Apple orchard apple juice 400ml Sodium alginate/calcium chloride Agar agar 1 shallot 1 clove garlic
Method Fillet the sea bass, de-scale, portion and set aside. Bake the pancetta in low oven for about 1hr , blend with tapioca maltodextrin to form a smooth powder. Sweat the shallot, garlic and cauliflower in pan for 5 minutes, cover with cream simmer for further 5 minutes, blend, season, slice some cauliflower on mandolin to create carpaccio , rest aside. Prepare raviolis, place calcium chloride with juice, and sodium alginate with water, to form raviolis. Prepare diced apple for pickling, create pickling liquor, place apple in and leave to infuse for 24hrs. Pan fry bass, plate and serve. Recipe by Martin Frickel, Finalist in the 2009 North West Young Chef Competition.