Celebrating St Patrick's Day with Crispy Skin Seabass
Served with Cider Braised Rice, Wild Garlic, Peas, Fennel Tempura, Bacon, Watercress Sauce
With wild garlic just coming in to season and St Patrick's Day almost upon us I decided to create a dish that reflected both of these.
When I think of St Patrick's Day, like many people green is my foremost thought so this beautifully vivid sauce is ideal, and complements the flavour of the sea bass perfectly.
I utilised 3 different pieces of equipmet in the development kitchen for this dish - the I91105 induction range (hob and oven), E9341F fryer with built-in filtration and the E600 rise and fall grill.
This recipe can of course be produced on alternative cooking equipment. See our catalogue for the full Falcon product range.
|| 10 minutes
|| 20 minutes
|| shallow frying, boiling, simmering, braising
|| £3.25 per person (approx)
I91105 4 x 5kW Induction Range
E9341F Fryer with Filtration
E600 Rise and Fall Grill
Ingredients: for 2 persons
- 2 x Seabass fillets – skin on and pin boned
- ½ fennel bulb
- 1g fennel seeds lightly toasted
- ½ cup long grain rice
- 50g peas
- 10g wild garlic
- 200ml chicken stock
- 100ml cider
- 30g butter
- 1 pc garlic
- 1 tomato
- 200ml cream
- 20g smoked bacon lardons – crispy bacon
- 1 x shallot
- 40g watercress
- 30g flour
- 10g cornflour
- 1g baking powder
- 75ml sparkling mineral water
- Pinch salt and pepper
- ¼ lemon
- 10ml olive oil
- Sweat shallot, garlic, fennel seeds in little olive oil
- Add rice, then deglaze with cider and reduce
- When almost dry, add stock, thyme and put covered in 180°C oven
- Make a batter with flour, cornflour and water.
- Slice fennel thinly, dip in batter and fry for 2 minutes or crispy in oil at 165°C
- Crisp additional wild garlic leafs in fryer also
- Caramelise two halves of tomato under the grill, remove skin and reserve
- Check rice, when correct consistency, add cream, butter and rest wild garlic and
- Cook further till all absorbed
- For the watercress sauce, bring chicken stock and cream to the boil, season with nutmeg, salt and pepper, reduce by 1/3rd, then add watercress and blend till smooth.
- Finally add crispy chopped smoked bacon
- Now, season seabass and rub with olive oil and lemon
- Place under a hot grill and cook for 2 minutes till skin is crispy
- Plate up and serve.