Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

• Gluten free

• Meat

  • 100 g Bacon, smoked

• Seafood

  • 50 g Fish trimmings
  • 4 Sea bass, fillets

• Produce

  • 2 Banana shallots
  • 1 head Celeriac, small
  • 2 Chicory, red
  • 1/2 Leek
  • 1/2 Lemon
  • 1/2 Of garlic, bulb
  • 1/2 bunch Rosemary
  • 4 Runner beans

• Canned Goods

  • 185 ml Chicken stock, dark

• Baking & Spices

  • 3 Salt
  • 2 Star anise
  • 1 tbsp Sugar

• Dairy

  • 1 knob Butter
  • 50 g Butter
  • 85 ml Double cream

• Beer, Wine & Liquor

  • 185 ml Red wine

Found on greatbritishchefs.com

Description

Ingredients

• 4 sea bass fillets
• 1/2 lemon, juiced
• salt
• 1 knob of butter
• 4 runner beans, trimmed and sliced lengthways
• 2 banana shallots, thinly sliced into rings, keeping the trimmings
• salt
• 1 tbsp of sugar
• 1 head of celeriac, small, diced
• 85ml of double cream
• salt
• 1/2 leek, finely sliced
• 1/2 bulb of garlic
• 1/2 bunch of rosemary
• 2 star anise
• 50g of fish trimmings
• 185ml of red wine
• 185ml of dark chicken stock
• 100g of smoked bacon, boiled and diced
• 50g of butter
• 2 red chicory, broken into leaves

Directions

• To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender
• Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm
• To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side
• Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt
• Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain
• For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes
• Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside
• In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot
• Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish
• Pour some of the sauce around and serve a little extra at the table