Name: Great Queen Street’s Home-Cured Bass, Fennel and Clementine Salad
Yield: An Exquisite Supper for 4–6
Cuisine: United Kingdom
Ingredients: 1 large-ish (around 1 kg/2¼ lb) sea bass (or another, pale-fleshed fish of your choice), ask the fishmonger to scale, clean and pin bone the fish for you; salt and freshly ground black pepper; 200 ml/7 fl oz. generous ¾ cup (or thereabouts) extra-virgin olive oil; 4 clementines; 1 small bunch of fresh flat-leaf parsley; 1 small red onion or shallot; 2 bulbs fennel; pinch of ground black pepper; ½ tsp whole coriander seeds; 1 lemon; 1 level tsp fennel seeds; 1 tbsp red wine vinegar; sea salt

Preparation info

An Exquisite Supper for
4–6

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This is a wonderful salad: dreamed up by chef Sam Hutchins at Great Queen Street and brought to life below by the restaurateur/incredibly talented chef/food writer Tom Norrington Davis. It’s a splash of colour and lightness in deep mid-winter, when fennel bulbs and clementines are at their best. If bass is hard to come by, you could use pollock, gurnard or cod fillets. The fish is not raw, it is cooked (or, to be more precise, macerated) by the acids in the lemon and orange juices. If you d

Ingredients

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Ingredients

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