Sea Bass, Roasted Fennel Purée, Fennel and Kohlrabi Salad, Crispy Kale, Orange Reduction | Undergrou
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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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