Sea Bass Crudo With Vanilla Oil English Peas And Mint Food

GRILLED SEA BASS WITH MINTED PEAS

Steps:

• This dish is another fantastically easy Lean in 15 but it looks really impressive when you present it. Grilling the fish makes the skin nice and crispy and it tastes amazing with these pinted peas. Preheat your grill to maximum and bring a saucepan of water to boil. Lay the fillets on the grill pan or baking tray, skin side up, drizzle with a little olive oil and season with salt and pepper. Grill the fish to 7 minutes without turning. By this time the fish should be cooked through and the skin satisfyingly crisp. Leave the fish to keep warm until you're ready to eat. When the water is boiling. chuck in the midget trees, broad beans and frozen peas. Bring the water back up to the boil and simmer for about 2 minutes, by which time the veg should all be cooked, but still retain a little texture. Drain the veg. While the veg are cooking. melt the butter in a frying pan over a figh heat and throw in the spring onions and courgette. Stir-fray the ingredients for 2 minutes until the are just softening. Tip the ingredients for 2 minutes untl they are just softening. Tip the midget tree mix in with the courgettes and toss the whole together. Remove from the heat, season with salt and pepper and stir through the chopped mint. Serve up the fish atop the veg and with a flourish of chopped walnuts. Squeeze a nice bit of lemon juice on top just befre serving.

SEA BASS CRUDO

Steps:

• 1. Slice the sea bass as thinly as possible with a sharp knife, discarding the skin. Lay the slices on a cold serving plate, overlapping slightly.
• 2. Sprinkle the fish with the sliced chile, lime zest, cilantro leaves, and a generous pinch each of salt and pepper. Drizzle with the oil and lime juice just before serving.

SEA BASS CRUDO WITH VANILLA OIL, ENGLISH PEAS, AND MINT

Steps:

• To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
• Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
• Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.
• Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.

STEAMED SEA BASS WITH VANILLA, BABY VEGETABLES AND CAPPUCCINO SAUCE

Steps:

• Remove the seeds from the vanilla pod and place both the seeds and pod on a plate with the lemon juice and olive oil. Mix up with a fork, then place the fish on the plate and turn it so both fillets are covered. Place the vanilla seeds and lemon leaf on top of the fillets, reserving the vanilla pod.
• Split the leeks down the middle, 1-inch from the end, and wash under cold water. Mix the peas, broad beans and new potatoes together.
• Put the milk into a saucepan with the reserved vanilla pod and slowly simmer over a medium heat. In a bamboo steamer* place the leeks on the bottom, then cover with the pea mix. Sprinkle with salt and freshly ground black pepper, then place the steamer over the pan of milk. In a second bamboo steamer place the lemon leaf, and the fillets skin side up. Open up the score marks and pour over the juices from the plate. Place the lid on top and cook for 10 to 15 minutes on a slow simmer.
• Remove the steamers from the pan, place some vegetables on each plate, and top with the fish. To finish the sauce, remove the vanilla pod from the milk and whiz up with a cappuccino frother or 'whizzer', or in a liquidizer. This gives the sauce a thick cappuccino effect, which is both visually and texturally very nice.

BLACK SEA BASS CRUDO

Steps:

• Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately.

GORDON RAMSAY'S SEA BASS WITH VANILLA-BEAN FOAM

Steps:

• Trim the fillets into rectangles. Lightly score the skin to help it caramelize and to help prevent curling.
• Strain the fish stock through a fine-mesh sieve into a saucepan and bring to a boil. Split the vanilla bean open and scrape the seeds into the hot stock followed by the pod. Remove the stock from the heat and allow the vanilla to infuse and the stock to cool completely. Return the stock to the stove and boil for about 20 minutes, until reduced by . Remove from heat, discard the vanilla and set the stock aside.
• Peel the salsify, then immediately drop it into cold water with 1 tablespoon of the lemon juice. Blanch in a large pot of boiling salted water for 2 minutes, drain, refresh in ice-cold water and drain again. Pat dry and cut into batons.
• Melt 1 tablespoon of the butter in a saucepan and add 1 cup of the fish stock. Bring to a light boil, toss in the salsify batons and cook until the stock has reduced to a glossy glaze. Stir in 1 tablespoon of the butter and season with i teaspoon sea salt. The batons should be lightly colored; if they are not, cook for another minute or so. Set aside.
• Melt another tablespoon of the butter in a medium pan and cook the fennel until nicely colored. Add 1/2 cup of the stock to the pan along with the thyme and the bay leaf. Cover and braise over gentle heat for 8 to 10 minutes. Remove the thyme and the bay leaf and set the fennel aside.
• In a spice mill or using a mortar and pestle, grind the white and black peppercorns, coriander seeds, star anise and cardamom into a powder.
• Heat the oil in a heavy frying pan. Season the bass with salt, pepper and the remaining lemon juice. Add 2 tablespoons of butter to the pan. When it has stopped foaming, add the fish skin side down. Cook for 3 to 4 minutes, then flip the fillets over and cook another 3 to 4 minutes, until firm and lightly springy. Season with the spice mixture and set aside.
• Warm the remaining stock and stir in the tablespoon of cream and 1/2 teaspoon of salt, or more to taste. Remove from the heat, add the 2 tablespoons ice-cold butter and reheat the stock, frothing it with an electric hand mixer.
• Divide the fennel among 4 warmed plates. Put the fish on top, skin side up. Arrange the salsify around it in a circle. Spoon the sauce over the fish and drizzle the rest over the salsify.

ENGLISH PEAS WITH MINT

Steps:

• Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.