Sea bass with apple, fennel and celery
Item 1 of 1
- medium
- 4
- 40 minutes
This elegant sea bass recipe from the Costardi Brothers is the perfect seafood starter for a dinner party. Quick and simple to prepare – albeit requiring a little cheffy equipment – the crisp, refreshing apple and fennel sauce can be prepared in advance and kept in the fridge until ready to serve. Make sure you opt for the freshest fish possible, particularly for the prawns and scallops.
First published in 2016
Ingredients
Metric
Imperial
Seafood
- 320g of sea bass, cut into 4 even portions
- 4 red prawns, cleaned and halved
- 2 scallops, cleaned and roe removed, cut into slices
- extra virgin olive oil
- salt, preferably from Cervia
- Sarawak black pepper
Sauce
- 1 celery stick, choped into segments
- 1 Granny Smith apple, roughly chopped
- 1/2 fennel bulb, roughly chopped
- 1/2 lemon, chopped into chunks
Garnish
- 1 handful of shiso cress leaves
- 20g of bottarga, tuna, grated
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Blender
Method
1
Preheat a water bath to 80°C
2
Place the sea bass portions in individual vacuum bags with a little olive oil, salt and pepper. Seal in a chamber sealer and cook for 7 minutes
- 320g of sea bass, cut into 4 even portions
- extra virgin olive oil
- salt, preferably from Cervia
- Sarawak black pepper
3
Meanwhile, prepare the sauce. Blitz together the celery, apple, fennel and lemon in a blender until smooth and pass through a fine sieve to leave a fine sauce
- 1 celery stick, choped into segments
- 1 Granny Smith apple, roughly chopped
- 1/2 fennel bulb, roughly chopped
- 1/2 lemon, chopped into chunks
4
To serve, divide the sauce between 4 deep serving plates. Remove the sea bass pieces from the bags and place in the middle of each plate, topping with pieces of prawn and scallop. Season with salt and pepper, then garnish with shiso, a little bottarga and a drizzle of olive oil
- 4 red prawns, cleaned and cut lengthways
- 2 scallops, cleaned and roe removed, cut into slices
- 1 handful of shiso leaves
- 20g of bottarga, tuna, grated
- Sarawak black pepper
- salt, preferably from Cervia
- extra virgin olive oil
First published in 2016
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