5 portions Bass fillet 5 pieces 100g ea Basil fresh 50g Mussels fresh 250g White wine 500ml Mussel meat 125g Pernod 50ml Celery 50g Smoked bacon 100g Shallots 150g Double cream 300ml Carrots 100g Bay leaf 1 Fennel 100g Mange tout 50g Potatoes 70g Pea shoots 50g Vegetable oil 100ml Lemon fresh 1 Fish stock 1 ltr Parsley 100g Garlic 1 clove Butter 125g Fennel pollen pinch saffron -trace
Preparation 1. Finely dice the shallots and crush the garlic cloves 2. Dice into 5mm cubes , peeled celery, fennel ( keep the tops and trimmings for the broth), carrots, potatoes 3. Slice the mange tout across the with finely 4. Dice the bacon into 2mm fine dice keep the trimmings for the broth 5. Make a parsley oil by blanching the parsley in hot water and blend with the vegetable oil to a vibrant green oil 6. finely chop the basil Method 1. Blanch and refresh peeled celery, fennel, carrots, potatoes and mange tout 2. In a large pan sweat the shallots and Garlic and bacon trimmings in the butter add the raw mussels cover with a lid and allow to open. 3. Carefully strain the cooking liquor and remove the mussel meat from the shell 4. Fry the bacon without colour and drain. 5. place the mussel liquor in a pan with the fish stock and fennel trimmings and saffron reduce by half and strain add the cream and continue to reduce until slightly thickened 6. finish the broth with chopped basil and Pernod to taste 7. Cut the mussel meat up roughly and mix with the blanched vegetables and diced bacon . Portion the mix to individual 8. Sear the Basse in Butter and a little oil until golden brown season and squeeze with lemon juice finish the cooking in the oven until just set sprinkle with fennel pollen allow to rest. 9. dress the pea shoots with a little oil 10. In the bowl add the warmed vegetable mussel and bacon mix, flood with the broth add the Basse and top with pea shoots finally drop some parsley oil into the broth in spots. Recipe from Skills for Chefs 2009