For the sea bass: 2x sea bass 300g-400g, scaled, fillet and pin boned. Skin scored.
Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the fennel, kohlrabi, mint salad: 1 fennel, ½ kohlrabi, 5 leaves of mint, extra virgin olive oil, lemon juice.
Peel off the outer leaves of the fennel, but reserve for the puree. Peel the kohlrabi. Shred the fennel and kohlrabi on a mandolin into batons. Lightly coat in olive oil. Just before you serve, season with salt and a little lemon juice, and add finely julienned mint.
For the fennel puree: 400g finely chopped fennel, 100g olive oil, 100ml orange juice, salt and pepper.
In a saucepan, heat the oil until smoking. Add the fennel, and roast until golden brown. Add a splash of water every few minutes, and scrape bottom of the pan, until the fennel is tender. Drain off excess oil, and return to the pan. Then deglaze the pan with orange juice, and reduce until the juice has evaporated. Blend until smooth, and pass through a fine chinois.
For the reduced orange juice: 400g orange juice, tsp sugar
Reduce the orange juice and sugar in a small saucepan until thick and syrupy. Place in a bottle, and add equal quantity of extra virgin olive oil. Shake before use. For the kale: 25g picked kale – julienned roughly, oil for frying Deep fry kale at 160 deg cel, until moisture has evaporated. Be careful, as it does spit, place lid lightly on top until stops spitting.
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