In a heavy based pan add a good glut of olive oil.
Add the onions and cook on medium for 5 mins without colour
Add leeks and carrots and continue to cook for 5 mins.
Add garlic & anchovy fillets and cook for another 5 mins.
Turn up heat & Deglaze with white wine
Add tomato purée and cook for 3-4 mins
Add tomatoes and fish stock bring to boil and turn down to a simmer.
Simmer slowly for 90 mins add more stock if required.
Then add a good pinch of salt and pepper and taste.
Make the basil and lime butter. Soften butter and add to a food blender, add zest and juice of lime and all the basil, plus 1 small cloves of garlic. Blend until smooth, place in fridge to set.
Peel and slice very thinly the potatoes on a mandolin.
Using a muffin tray, layer the thin discs of potato into 4 of the moulds brushing with the melted butter each layer.
Pinch of salt every 4 layers. Fill until 1 cm above the top and place a sheet of bread proof and another tray on top. Bake in one at 180 for 40 mins, then take the grease proof and tray off and cook for a further 20 mins until golden.
To cook the seabass, get a skillet or frying pan hot on the stove add olive oil and place the fillets skin down, turn the heat down to medium and add a knob of butter. Wait until the the white cooked part of the fish comes up past the equator of the fish, then turn over and cook for a further 2 minutes then rest and baste with the juices.
To serve. Heat up the bolognaise, then at the last minute add 2 tbsp of the basil and lime butter, spoon into plate, place fish on top with the crispy Pomme Anna to the side.
In a heavy based pan add a good glut of olive oil.
Add the onions and cook on medium for 5 mins without colour
Add leeks and carrots and continue to cook for 5 mins.
Add garlic & anchovy fillets and cook for another 5 mins.
Turn up heat & Deglaze with white wine
Add tomato purée and cook for 3-4 mins
Add tomatoes and fish stock bring to boil and turn down to a simmer.
Simmer slowly for 90 mins add more stock if required.
Then add a good pinch of salt and pepper and taste.
Make the basil and lime butter. Soften butter and add to a food blender, add zest and juice of lime and all the basil, plus 1 small cloves of garlic. Blend until smooth, place in fridge to set.
Peel and slice very thinly the potatoes on a mandolin.
Using a muffin tray, layer the thin discs of potato into 4 of the moulds brushing with the melted butter each layer.
Pinch of salt every 4 layers. Fill until 1 cm above the top and place a sheet of bread proof and another tray on top. Bake in one at 180 for 40 mins, then take the grease proof and tray off and cook for a further 20 mins until golden.
To cook the seabass, get a skillet or frying pan hot on the stove add olive oil and place the fillets skin down, turn the heat down to medium and add a knob of butter. Wait until the the white cooked part of the fish comes up past the equator of the fish, then turn over and cook for a further 2 minutes then rest and baste with the juices.
To serve. Heat up the bolognaise, then at the last minute add 2 tbsp of the basil and lime butter, spoon into plate, place fish on top with the crispy Pomme Anna to the side.
