Pan roasted Seabass fillet with crispy pancetta & broad bean, pickled heritage cauliflower fricassee

Pan roasted Seabass fillet with crispy pancetta & broad bean, pickled heritage cauliflower fricassee

By Head Chef, Tony Shaw

 

Serves 4

Ingredients

1 3lb bass filleted pinned and scaled

8oz shelled broad beans

2 pickled heritage cauliflower (1 orange 1 purple)

12 strips of pancetta 4 of which are diced & fried in a pan until crisp

2oz of butter

1 beef tomato

3 sliced banana shallots

White wine vinegar

2 chillies

1 garlic clove

1 thumb of ginger

2 sticks of lemon grass

Method

To pickle the cauliflowers:

First cook the cauliflower:  Boil equal quantities of vinegar & water with the garlic, chillies, lemon grass & ginger, let the mix cool. Add the cauliflower & pickle for 1 hour.

Crispy pancetta:

Put the sliced pancetta between two trays with grease proof paper to protect it & cook for 10 minutes until crisp.

For the Fricasse:

De-seed the beef tomato & dice.
Blanche the broad beans in boiling water for 2 minutes.
With the same liquid that the cauliflower was cooked in cook the sliced shallots for a few minutes.

Season the fish with salt and pepper, heat a frying pan, add a little oil & put the fish skin side down & cook for 4 minutes one side turn over and cook the other side for 2 minutes.

Finally to complete the fricassee:

Put all ingredients (except the bass and pancetta) into a pan with a little butter and reheat.

To Serve

Put the fricassee on to a plate, top with the Sea Bass and decorate with the crispy pancetta