paste
- 40g fresh marigolds
- 25g quince vinegar
- 1g halen môn sea salt
- 15g mint oil
Wild bass from Milford Haven, paste made out of local marigold, smoked cream and Pontcanna quince
Tom Waters
2nd February 2026
Wild bass from Milford Haven, paste made out of local marigold, smoked cream and Pontcanna quince
60 min
On the menu at Michelin-starred Gorse in Cardiff.
Ingredients
quince
- 2 quinces, peeled and ‘cheeks’ removed from each side
- 1g ascorbic acid
- 500g water
- 20g caster sugar
quince caramel
- 2 quince plus all of the trimmings
finish
- 1 x bass, off the bone, skinned and pin boned, belly separated from the loin
- 30g quince vinegar
- 15g Blodyn Aur rapeseed oil
- 20g smoked crème fraiche
- 8 coriander seeds, toasted lightly
- fresh marigold
Method
paste
Using a pestle and mortar, grind all of the ingredients together until smooth.
quince
Slice the quince on a mandolin until 0.5cm thick, reserving the trimmings, peel and core for the quince caramel.
Place all of the ingredients in a vac pac bag and seal fully.
Cook at 64c until the rawness of the quince dissipates, but there is still a bite.
Cool in ice water.
When cool, remove the quince and stamp in to small circles, reserving them in the cooking liquor.
quince caramel
Chop the quince and then juice everything.
Reduce the liquid until thick and so that it resembles the consistency of a light caramel.
Reserve in the fridge.
finish
Slice the bass into 1cm thick pieces.
Take three slices and marinade them in a mixture of the quince vinegar and rapeseed oil for 2 minutes.
Brush the bass with the marigold paste.
Place the smoked cream in the centre of the plate and place the bass on top.
Top the bass with the coriander seeds.
Drizzle a little of the quince caramel over the top of the bass.
Fan the quince over the top of everything so it’s all covered. Top with a few fresh marigold petals.
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