- 2 x 4 oz Sea bass fillets
- 100g Samphire
- 1/2 bulb Fennel
- 1 star anise
- 50ml Pernod
- 6 coriander seeds
- 1 bay leaf
- Small pinch of Saffron
- 50ml olive oil
- 100ml chicken stock
- Pinch lovage seeds
- Unsalted butter
- Pine nuts
Morecambe bay fillet of Sea bass, handpicked Hest Bank marsh samphire, garden lovage jus, fennel confit
Morecambe bay fillet of Sea bass, handpicked Hest Bank marsh samphire, garden lovage jus, fennel confit
Starter cooked by Scott Fairweather from The Punch Bowl @ Crossthwaite during the Cumbria Heat of the North West Young Chef of the Year 2012 competition.
Ingredients
Method
Cut the fennel into 6 pieces & place in a vacuum pack bag along with the pernod, olive oil & aromatics.
Vacuum on high pressure and place in a water bath at 85 degrees for 40 minutes.
Remove the fennel from the bag & sear in a hot pan before serving for a golden colour.
Sieve the cooking liquor into a saucepan & reduce to a sauce consistency with good quality chicken stock & lovage seeds.
Lightly blanch the samphire in boiling water until tender, season the fish and fry slowly skin side down to draw out the moisture.
Flip the fish over, add a small knob of butter & the drained samphire, and baste to finish the cooking process.
Drain off the excess moisture, place the fennel in the bottom of a small bowl, top with the samphire & fish, garnish with the lovage sauce & toasted pine nuts.
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