INGREDIENTS
1 x 1.25lb Sea bass, butterflied, filleted from the backbone keeping the belly whole, head and tail removed
1 head of Fennel
5 button mushrooms
125ml double cream
25ml Pernod
75g butter
½ lemon
25ml reduced stock to a glaze
10ml sherry vinegar
Pinch chopped chives
50g flaked almonds, toasted
150g picked and washed spinach
2tbsp olive oil
2tbsp rock salt
½ lemon, wrapped in muslin cloth
Recipe continues
METHOD
Dice the fennel and the mushrooms into small pieces, the size of a thumb nail and place into a pan with 50g of the butter to cook without colouring.
Once cooked add the double cream and reduce by half, place into a food processor and blend to a rough paste. Season and allow to cool.
Once cooled place into the centre of the Seabass, fold over the flaps creating a fish shape. Place onto a piece of parchment paper, drizzle with olive oil the Pernod and rock salt. Wrap up in the paper and place into a pre-heated oven and bake at 220˚C for 4 min on each side.
In a hot pan place the remaining 100g of butter and allow to foam up and go a nut-brown colour. Add the juice of half a lemon, reduced stock, chives and vinegar then the toasted almonds.
Toss the spinach in a little oil.
Remove the fish from the paper, place on top of the spinach and pour the almond butter over the top.
Serve with a wedge of lemon wrapped in muslin cloth