Ingredients
Puree
- 1 small celeriac, peeled and diced into small chunks
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp sea salt
- 2-3tsp olive oil
- 2 tsp brown butter
- 100ml milk
Roasted Sea Bass
- 1 Whole sea bass or bream descaled and gutted
- Rapeseed oil
- juice of 1 lemon
- 2 large garlic cloves, grated
For the spice blend
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1tsp black mustard seeds
- 1tsp chilli powder or flakes
- 1/2 turmeric
- 1tsp ground black pepper
- 1/2 tsp ginger powder
- 1 dried bay leaf
- 1 Maldon salt
Dressing
- 2 tsp ghee and
- 4 cloves of garlic chopped
- 1 tsp of spice blend
- 3tsp of tamarind chutney
Method
Firstly, to make the pureed celeriac, preheat the oven at 180C, add the diced celeriac on a baking tray and add all spices, salt and drizzle oil and combine together and place in the oven at 200C, cook for 15-20 until soft. Once cooked, remove the oven and leave it to cool down before adding in the blender with brown butter and milk, blitz it into a puree.
To serve, place the puree on the large bowl and then place the fish on the top skin side up and drizzle with the buttery juice from the pan in which the fish was cooked. Sprinkle with any herbs of your choice.
To make the spice blend, add all of the spices together with the salt and blend for a few seconds until well combined.
Make 4-5 good slits in the fish in order to rub the (keep 1 tsp of spice blend for the dressing) spice blend over the surface and into the flesh of the fish. Marinate the fish on both sides with the spice blend. Rub well, and then drizzle over olive oil, the juice of one lemon and grated garlic.
Once the fish is evenly covered, leave in the fridge for one hour before cooking.
To cook the fish, preheat the oven to 200C and cook the fish for 15-20 minutes depending on how big the fish is.
While the fish is cooking, make a dressing to go with it.
Heat a saucepan and 2 tsp ghee and 4 cloves of garlic chopped, cook for a minute, 1 tsp of spice blend, 3tsp of tamarind chutney and combine everything together well.
When the fish is cooked, remove from the oven and place onto a plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!
Ingredients
Puree
- 1 small celeriac, peeled and diced into small chunks
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp sea salt
- 2-3tsp olive oil
- 2 tsp brown butter
- 100ml milk
Roasted Sea Bass
- 1 Whole sea bass or bream descaled and gutted
- Rapeseed oil
- juice of 1 lemon
- 2 large garlic cloves, grated
For the spice blend
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1tsp black mustard seeds
- 1tsp chilli powder or flakes
- 1/2 turmeric
- 1tsp ground black pepper
- 1/2 tsp ginger powder
- 1 dried bay leaf
- 1 Maldon salt
Dressing
- 2 tsp ghee and
- 4 cloves of garlic chopped
- 1 tsp of spice blend
- 3tsp of tamarind chutney
Method
Firstly, to make the pureed celeriac, preheat the oven at 180C, add the diced celeriac on a baking tray and add all spices, salt and drizzle oil and combine together and place in the oven at 200C, cook for 15-20 until soft. Once cooked, remove the oven and leave it to cool down before adding in the blender with brown butter and milk, blitz it into a puree.
To serve, place the puree on the large bowl and then place the fish on the top skin side up and drizzle with the buttery juice from the pan in which the fish was cooked. Sprinkle with any herbs of your choice.
To make the spice blend, add all of the spices together with the salt and blend for a few seconds until well combined.
Make 4-5 good slits in the fish in order to rub the (keep 1 tsp of spice blend for the dressing) spice blend over the surface and into the flesh of the fish. Marinate the fish on both sides with the spice blend. Rub well, and then drizzle over olive oil, the juice of one lemon and grated garlic.
Once the fish is evenly covered, leave in the fridge for one hour before cooking.
To cook the fish, preheat the oven to 200C and cook the fish for 15-20 minutes depending on how big the fish is.
While the fish is cooking, make a dressing to go with it.
Heat a saucepan and 2 tsp ghee and 4 cloves of garlic chopped, cook for a minute, 1 tsp of spice blend, 3tsp of tamarind chutney and combine everything together well.
When the fish is cooked, remove from the oven and place onto a plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!
