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