Sea Bass, Crab Beignet and Fennel


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

This dish is clean, fresh and exciting to eat. All the different flavours and textures — crisp skin, delicate bass and beignet of crab — work well together. Seabass and fennel are often considered a good match. Here the fennel is made into a cream so that the taste is softened and does not overwhelm any of the other ingredients.


Crab Beignet


For the Crab Beignet

Gently break off the flowers from the courgettes, ensuring they stay intact. Carefully snap out and discard the stigma from the flowers (1). Reserve the courgettes and flowers separately.

Place the fish mousse in a