Fish challenge
Ingredients
- • sea bream
- • fennel, garlic
- • cherry tomato
- • fish stock
- • shallots
- • saffron
- • orange, lemon
- • red/yellow pepper
- • butter
Method
- Bream:
- Fillet + portion + season.
- Pan fry for 1 ½ minutes on skin side, 1 minute on other side
- Fennel Puree:
- Sweat sliced fennel + garlic to soften, add butter and cook until soft
- Pepper Relish:
- 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
- Cool and peel off the skin, slice finely + heat with oil and vinegar
- Fennel Crisp:
- Finely slice long cross section of fennel in mandolin.
- Season + deepfry until golden
- Semi-dried tomato:
- Cut tomatoes long ways, season + roast in oven at 120°c for 1-2 hours
- Sauce:
- Sweat shallot, fennel + garlic until soft
- Add wine /pernod and reduce by 2/3
- Add stock, juice of 2 oranges + sauce of lemon and saffron, and reduce by ½
- Pass through sieve and add dbl cream, reduce to correct consistency + season
