Pan Fried Sea bream, Pepper relish, fennel Puree , fennel crisp. Citrus/saffron sauce + semi-dried tomato

Fish challenge

Ingredients


  • • sea bream
  • • fennel, garlic
  • • cherry tomato
  • • fish stock
  • • shallots
  • • saffron
  • • orange, lemon
  • • red/yellow pepper
  • • butter

Method

  1. Bream:
  2. Fillet + portion + season.
  3. Pan fry for 1 ½ minutes on skin side, 1 minute on other side
  4. Fennel Puree:
  5. Sweat sliced fennel + garlic to soften, add butter and cook until soft
  6. Pepper Relish:
  7. Burn skin on peppers with blowtorch/flame roast in medium oven for 30 mins. Place in ziplock bag to help the skin to come off
  8. Cool and peel off the skin, slice finely + heat with oil and vinegar
  9. Fennel Crisp:
  10. Finely slice long cross section of fennel in mandolin.
  11. Season + deepfry until golden
  12. Semi-dried tomato:
  13. Cut tomatoes long ways, season + roast in oven at 120°c for 1-2 hours
  14. Sauce:
  15. Sweat shallot, fennel + garlic until soft
  16. Add wine /pernod and reduce by 2/3
  17. Add stock, juice of 2 oranges + sauce of lemon and saffron, and reduce by ½
  18. Pass through sieve and add dbl cream, reduce to correct consistency + season


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