For the Sea Bass
- 4 Sea Bass Fillets (approx 300-400g) scaled, filleted and pin boned. Skin scored.
For the Giant Cous Cous
- 80g Giant Cous Cous
- 300g Fish Stock
- 150g Double Cream
- 2 tbsp of Chopped Chives
- Juice of ½ Lemon
For the Caper and Raisin Emulsion
- 120g Capers (drained and rinsed)
- 80g Golden Raisins
- 170g Unsalted Butter – cut into cubes at room temperature
- 1 tsp Sherry Vinegar
For the Celeriac and Apple Salad
- 150g Celeriac – peeled
- ½ Granny Smith Apple
- Extra Virgin Olive Oil
- 2 tbsp Chopped Chives
- Lemon Juice
Heat a large frying pan with a little oil inside until it is smoking, place sea bass in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
Now make the giant cous cous. Place the fish stock in a medium size sauce pan, and reduce until about 50g, then add the cream. Bring back to the boil, and then remove from heat. Bring a medium size pan of salted water to the boil. Add the Cous Cous to the water, and cook for 8-10 minutes or until tender. Drain and add to the cream sauce. Season with salt and pepper, and reduce until thick add holds its own shape. Add the chives and lemon juice, and check the seasoning again.
For the caper and raisin emulsion combine the capers, raisins and 360g water in a saucepan. Simmer (do not boil) over a low heat until the raisins are rehydrated, it will take about 10-15 minutes. Drain off the water, reserving. Transfer to blender, add enough water to allow to blend to a smooth puree. Once smooth, whilst blending, add the butter (a little at a time) until it is all incorporated. Then add the vinegar, and check the seasoning.
For the salad, Bring a medium size pan of salted water to the boil. Slice the celeriac on a mandolin, so that you get very thin slices. Balance in the water for 30 seconds, then refresh in iced water. Drain, and dress lightly with a little olive oil, a little lemon juice, and chives.
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