4 portions Sea bass and cockles 1 kg - line caught sea bass scaled, Filleted and cut into 4 portions 100ml - olive oil 100g - butter 1 - Lemon Broth 50g - Butter 100g- fennel 100g - shallot 100g - plum tomato 100ml - sauternes 500ml - fish stock Cockles 20 - Cockles 300ml - fish broth 3g - chervil 50g - butter Seasoning Fennel and vanilla salad ½ - bulb fennel 1 - vanilla pod 25ml - rapeseed oil ½ - Lemon Orkney crab Salad 100g - White crab meat 20g - Dark crab meat ¼ - zest and juiced lemon 2g- chopped dill ¼ tsp - Dijon mustard ¼ tsp - fresh mayonnaise Toast 50g - butter Sour Dough Butter Rock Salt Cracked Black Pepper Chervil Herb Oil
Large sea bass, scaled filleted and cut into 4 150g portions Make stock with the bones. Heat the olive oil in a pan, sear the fillets skin side down, season turn over and add a knob of butter and glaze with lemon juice. Sweat shallot and fennel in butter. Add wine and reduce. Add stock and tomatoes. Simmer to reduce by half. Strain and cool. Place the cockles in a hot pan, add stock and cover with a lid once opened add chopped butter, chervil and seasoning. Vanilla oil - marinade the split vanilla pods and rapeseed oil in a warm place for 24 hours. Finely slice the fennel and season with salt and lemon juice allow to soften naturally at room temperature add some vanilla oil before service. Mix all ingredients together for salad. Remove the crust from the sour dough and cut into fingers. Melt the butter drizzle each toast with melted butter seasalt and cracked pepper. Cook under cover between parchment until golden. Recipe from the Culinary Academy