A Recipe by Tom Kerridge
A delightful treat from chef Kerridge: south coast seabass with cep, oxtail & baby gem tarte fine, from FOUR's UK Edition
Ingredients
- 2 140g portion wild seabass
- Flour
- Oil
- Butter and lemon juice for cooking
- 500g oxtail
- 1 bottle red wine
- 750ml chicken stock
- Zest of 1 orange
- 4 sheet feuille de brick pastry
- 100g melted butter
- 1 spanish onion
- 10-15 thyme sprigs, leaves picked
- 100ml extra virgin rapeseed oil
- 500g portobello mushrooms
- 50g rocket
- 100ml vegetable oil
- 4 round turnips
- 50g bitter marmalade
- 100ml water
- 50g butter
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