Sea Bass & Scallop

with Steamed Fennel, Potatoes & Samphire

Wanting to create restaurant style dishes in the comfort of your home or keen to expand your cooking repertoire? This delicious recipe has been created by head chef at Flitch of Bacon, Martin Major and is part of our 'Perfection Series', which we hope will inform and inspire you.

Serves 4 - 6

For the sea bass

1 whole sea bass

For the scallops

1 scallop per head, cleaned

For the bouillabaisse

1 onion, chopped

1 carrot, sliced

1 leek, sliced

2 sticks of celery, sliced

1kg fish bones

1 star anise

2tbsp tomato puree

50ml Pernod

50ml brandy

1 lemon, skin peeled only

1 small bunch of tarragon leaves

50g unsalted butter, cubed

50ml skimmed milk

For the saffron potatoes

600g Charlotte potatoes

1 large pinch of saffron

For the tomato confit

250g heritage tomatoes, cut in half

1 tsp Espelette flakes

1 tsp salt

1 tsp sugar

500ml olive oil

For the fennel

2 bulbs of fennel

2 tsp fennel seeds

1 lemon, juiced

For the rouille

½ garlic clove, peeled

4 red piquillo peppers

2 egg yolks

1 tsp lemon juice

A pinch of saffron

230ml Extra Virgin Olive Oil

A small handful of Nocellara olives cut into cheeks and reserved

For the sea bass

  1. Fillet and portion the sea bass into 90g pieces. Score the skin.

For the bouillabaisse

  1. Using the Miele H6560 BP Oven roast the vegetables on Fan Plus 200°C until golden.

  2. Add the fish bones, tomato puree, star anise and de-glaze with Pernod and brandy. Cover with water, bring to the boil, skim any impurities and simmer for 1 hour. Turn up the heat, add the lemon and tarragon and infuse for another five minutes. Pass through a muslin, reduce, add the butter and milk and blend with hand blender to emulsify.

For the saffron potatoes

  1. Measure 400ml of water and bring to a boil, add the saffron, turn the heat off and allow to cool down.

  2. Peel and scrub the potatoes, place in a vacuum bag with the saffron water and steam at 95°C for 45 minutes. Leave to cool naturally. Alternatively cook potatoes in saffron water on the hob until cooked.

For the tomato confit

  1. Mix the halved tomatoes with the flakes, salt and sugar and leave to the side for 30 minutes.

  2. Gently warm the olive oil in a large saucepan over a low medium heat that will fit all the tomatoes, add them, and cook on a low heat for 30 minutes. Otherwise, place the tomatoes on a deep baking tray, add the oil and confit using the Gourmet warming drawer on the highest temperature, 85°C, for an hour.

For the fennel

  1. Cut the bulbs in half, season and add the juice of half a lemon and 1 tbsp of fennel seeds per bulb.

  2. Place in a vacuum bag and seal using the second setting. Steam in the Miele DGC 6500 XL Steam Combination Oven at 95°C for 90 minutes.

For the rouille

  1. Blend all the ingredients, emulsify with the olive oil and season to taste.

To serve

  1. Place the saffron potatoes with the fennel at the bottom of a bowl.

  2. Open, cut in half and sear the scallops over a high heat on the Miele KM6323 Induction Hob for 1 minute on each side.

  3. Cook the sea bass skin side down on a medium high heat for 3-4 minutes and finish with a squeeze of lemon on top.

  4. Dot the rouille around the bowl.

  5. Reduce the bouillabaisse and pour over the top to finish, along with a scattering of the olives.
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