By Head Chef, Tony Shaw
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
1 garlic clove
1 thumb of ginger
2 sticks of lemon grass
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.
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.
Put the fricassee on to a plate, top with the Sea Bass and decorate with the crispy pancetta