Roasted Sea Bass with Cockles, a Fennel and Vanilla Salad and a Fennel and Dill Purée

Name: Roasted Sea Bass with Cockles, a Fennel and Vanilla Salad and a Fennel and Dill Purée
Yield: Serves 4
Ingredients: 25 ml double cream; 8 g Pernod; 150 g water; 1 kg wild line caught sea bass (scaled and filleted into 4 portions) - can be substituted for sea bream; 50 g Sauternes - sweet wine; ½ bulb of fennel - finely sliced; Salt; Vanilla oil; Lemon juice; Butter; Olive oil; 25 ml grapeseed oil; Chopped dill; 1 vanilla pod; ½ bulb of fennel; 15 cockles

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

I love this beautifully simple dish. It showcases Scotland’s fantastic fish and seafood. To capture the true magic of this dish you will need the freshest line caught wild sea bass and beautifully fresh plump cockles.

Ingredients

Sea Bass and Cockles

1 kg wild line caught sea bass (scaled and filleted into 4 portions) - can be substituted for sea bream

Fish course
Pescatarian
Gluten-free

Method

Fennel and Vanilla Salad

Vanilla oil - marinate the vanilla pods in grapeseed oil and leave in a warm place for 24 hours. 30 minutes before serving, slice the fennel on a mandolin and season with salt, lemon and the vanilla oil.
Leave to soften in a warm place for 20 minutes. Save some vanilla oil to glaze the