- Welsh farmed sea bass - 1
- Lemon grass - 2
- Apple - 1
- Caster sugar – 40g
- Tarragon – 10g
- Dill – 10g
- Double cream – 300ml
- Limes - 5
- Onion - 1
- Celery – 1 stick
- Carrot – 1
- White wine – 50ml
- Seasoning – to taste
Welsh farmed Sea bass with Lime & Lemongrass
Welsh farmed Sea bass with Lime & Lemongrass
Starter cooked by Amelia Vella in the Final of the North West Young Chef Competition 2012
Ingredients
Method
Firstly I will start by filleting my fish a descaling it
Then I will place it on a tray and put in the fridge.
To make my fish stock ill sweat off the onion, carrot and celery without any colour, add some white wine and reduce, then add my fish bones, sweat off and cover with water and simmer for 20 minutes.
After 20 minutes I will pass my stock, add the lemon grass and double cream and season to taste.
Then I will make my lime marmalade by zesting and juicing my limes and reducing with the sugar.
I will also make an apple puree by dicing up the apple and stewing with a bit of lime juice. Once the apples are soft, blitz and pass, season to taste and leave in a clean pan ready for warming to plate up.
When the lime juice has reduced, place on a tray and cool straight away.
Heat a pan with olive oil, take the sea bass and season the flesh side and place skin side down in the hot pan holding the sea bass down so it doesn’t curl up. Wwhen the skin is nice and crispy, turn over until the sea bass its cooked and plate up, garnish with the tarragon & dill.
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