Wild Seabass, Young Garden Leeks, Charred Lettuce, Iron Cross Oxalis by Lisa Goodwin Allen

Lisa Goodwin Allen

Lisa Goodwin Allen

28th February 2018
Lisa Goodwin Allen

Wild Seabass, Young Garden Leeks, Charred Lettuce, Iron Cross Oxalis by Lisa Goodwin Allen

Northcote Executive Chef, Lisa Goodwin Allen, will be cooking Wild Seabass, Young Garden Leeks, Charred Lettuce, Iron Cross Oxalis at The Staff Canteen Live 2018 at Hotelympia


  • 2 x fillets of Seabass
  • Charred Lettuce Sauce:
  • 6 heads Gem Lettuce
  • Sorrel oil
  • Rapeseed oil
  • Salt
  • Leeks:
  • 2 young garden leeks, root on
  • 30g leek juice
  • 10g water
  • 1g salt
  • 2g sugar
  • 5g butter
  • Sorrel and Yuzu Emulsion:
  • 2 Eggs
  • 8g Salt
  • 300g Sorrel Oil
  • 60g Crème Fraiche
  • 10g Lemon Juice
  • 10g Yuzu Juice
  • Garnish:
  • Oxalis iron cross
  • Oxalis iron cross flower
  • Blackened charred lettuce


Wild Seabass
1. Take two fillets of sea bass and trim so that they are identically matched
2. Use meat glue to stick the two flesh sides together.
3. Roll in cling film and leave for at least 12 hours
4. Portion the bass in 50g portions
5. Place the bass onto an oven tray and season with salt, olive oil and cook at ½ steam, ½ roast for 6 minutes
Charred Lettuce Sauce:
1. Cut the lettuce in half and season with salt and rapeseed oil
2. Place the lettuce on the plancher and cook until completely charred
3. Leave to cool then put through a juicer
4. Season the juice with salt and sorrel oil
1. Cut the leeks into 6cm long pieces, leaving the root on
2. In a pan, heat the leek juice, water, salt, sugar, and butter
3. Put 2 leeks into a vac pac bag, add some of the leek liquid mixture and seal tight
4. Steam at 90°c for 12-15 minutes until just cooked
5. Remove and cool
6. Reheat and remove from liquid
7. Cut the root from the end and deep fry until golden and crispy
8. Cut the leek barrels into 3
9. Season with salt
Sorrel and Yuzu Emulsion:
1. Boil eggs for 4:30 then plunge into ice water to stop cooking process.
2. In a small jug, use a bar mix to blend the eggs into a puree.
3. Slowly add 150g (Half) of the sorrel oil, whilst still using the hand blender.
4. Then add the salt, lemon juice, crème fraiche and yuzu juice.
5. Slowly but continuously poor the remaining 150g sorrel oil, ensuring emulsion doesn’t spill out.

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