Seared Sea Bass, Langoustine Oil, Carrot Purée and Braised Fennel Recipe
Crisp-skinned sea bass is served with an oil made from langoustine shells, a smooth carrot purée and braised baby fennel.
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Ingredients
- 100g of nasturtium leaves
- 200g of pomace oil
- 300g of langoustine shells
- 1 star anise
- 4g of fennel seeds
- 4g of coriander seeds
- 5g of thyme
- 2 bay leaves
- 6 baby fennel, trimmed
- 1 bay leaf
- 1 sprig of thyme
- 500g of fish stock
- 5g of salt
- 500g of carrots, peeled and sliced
- 750ml of carrot juice
- 1 tsp xanthan gum
- salt to season
- 400g of spinach
- 1 bunch of baby carrots
- butter, for cooking
- 1 whole sea bass, cut into 6 portions
- lemon to taste
- 12 nasturtium leaves
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