Escabeche of Sea Bass
Chef Graham Garrett's Escabeche of Sea Bass is simple to make, stunning to look at and delicious to eat. It is so fresh with flavours of fennel, orange and coriander.
Ingredients
- 4 fillets of wild sea bass
- 1 bulb of fennel
- 1 banana shallot
- 1 large carrot
Marinade:
- Juice and zest of 1 orange
- 60ml Spanish moscatelvinegar
- 1200ml dry white wine
- 5g fennel seeds
- 5g coriander seeds
- 5g pink peppercorns
- 1 star anise
- 1 bay leaf
- 4 Sprigs of thyme
- Pinch of saffron strands
- Sea salt flakes
- 100ml extra virgin olive oil
Method
Put all the marinade ingredients (except the oil and salt) into a non reactive pan and bring to the boil. Add the sliced vegetables and bring back to the boil then remove from the heat.
Season the fish on both sides then fry skin side down in a little olive oil. When the fish is about 2/3 cooked, turn the fillets and continue to cook for 10 seconds before removing to a dish just big enough to hold the fish in one layer.
Whisk the olive oil into the marinade and add salt to taste.
Pour the warm dressing and vegetables over the fish and leave to cool.
This is great eaten at room temperature but will keep in the fridge for a few days and can be gently warmed under the grill.
Serve each fillet with the vegetables divided evenly between them. Whisk the remaining marinade to emulsify a little then spoon over the fish and sprinkle with a few crunchy salt flakes.
Ingredients
- 4 fillets of wild sea bass
- 1 bulb of fennel
- 1 banana shallot
- 1 large carrot
Marinade:
- Juice and zest of 1 orange
- 60ml Spanish moscatelvinegar
- 1200ml dry white wine
- 5g fennel seeds
- 5g coriander seeds
- 5g pink peppercorns
- 1 star anise
- 1 bay leaf
- 4 Sprigs of thyme
- Pinch of saffron strands
- Sea salt flakes
- 100ml extra virgin olive oil
Method
Put all the marinade ingredients (except the oil and salt) into a non reactive pan and bring to the boil. Add the sliced vegetables and bring back to the boil then remove from the heat.
Season the fish on both sides then fry skin side down in a little olive oil. When the fish is about 2/3 cooked, turn the fillets and continue to cook for 10 seconds before removing to a dish just big enough to hold the fish in one layer.
Whisk the olive oil into the marinade and add salt to taste.
Pour the warm dressing and vegetables over the fish and leave to cool.
This is great eaten at room temperature but will keep in the fridge for a few days and can be gently warmed under the grill.
Serve each fillet with the vegetables divided evenly between them. Whisk the remaining marinade to emulsify a little then spoon over the fish and sprinkle with a few crunchy salt flakes.
