Escalope of wild sea bass with sauté smoked bacon, red chicory, runner beans and red wine sauce

Matthew Tomkinson

Matthew Tomkinson

13th July 2012

Escalope of wild sea bass with sauté smoked bacon, red chicory, runner beans and red wine sauce

Celeriac puree
In a saucepan, cover the celeriac with water and season with salt. Bring to the boil...

Ingredients

  • Escalope of wild sea bass with sauté smoked bacon, red chicory, runner beans and red wine sauce
  • 4 large portions sea bass
  • 100g piece boiled smoked bacon, diced
  • 2 heads red chicory, broken into leaves
  • 4 large runner beans sliced length ways and blanched
  • ½ lemon
  • Salt
  • Sugar
  • Celeriac puree
  • 1 small head celeriac, diced
  • 100ml double cream
  • Salt
  • Sweet shallots
  • 2 large banana shallots, peeled and thinly sliced into rings
  • Salt
  • Sugar
  • Red Wine Sauce
  • 200ml dark chicken stock
  • ¼ leek finely sliced
  • Any shallot trimmings from above
  • ¼ bunch rosemary
  • 2 star anise
  • ½ bulb garlic
  • 50g fish or scallop trimmings
  • 200ml fruity red wine

Method

Celeriac puree
In a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender. Drain and place in food processor and whilst blending add enough of the cream to form a smooth, thin puree and keep warm.
Celeriac puree
Sweet shallots
Place the shallot rings in a saucepan and cover with cold water, add enough sugar to sweeten the water and a pinch of salt. Bring to the simmer and cook until just tender. Remove from the heat and when cool, drain.
Red Wine Sauce
Sweat the shallot and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes. Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured, Pass through muslin cloth and seat aside.
To finish
In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot. Pan fry the fish until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the puree, a pile of the runner bean mixture and top with the fish. Pour some of the sauce around and serve a little extra at the table.

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