Sea Bass, Roasted Fennel Purée, Fennel and Kohlrabi Salad, Crispy Kale, Orange Reduction | Undergrou
Free weekly recipe blog at https://undergroundcookeryschool.com/blog
Ingredients
- 2x sea bass 300g-400g, scaled, fillet and pin boned. Skin scored.
- 1 fennel
- ½ kohlrabi
- 5 leaves of mint
- extra virgin olive oil
- lemon juice
- 400g finely chopped fennel
- 100g olive oil
- 100ml orange juice
- salt and pepper
- 400g orange juice
- tsp sugar
- 25g picked kale – julienned roughly
- oil for frying
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