4 sea bream
300/400g fish- scaled, filleted and pinned
Fennel and apple salad
1 Granny Smith Apple
Maldon sea salt
Apple and miso puree
3 Granny Smith apples- peeled, cored and cut into large dice
120g caster sugar
100g white miso paste
Juice of 2 limes
50g flat leaf parsley
350g grapeseed oil
12 red grapes
150g white wine
8g rice wine vinegar
1 medium size potato
Nori seaweed powder
50g white wine vinegar
2 tablespoon caster sugar
Pinch of salt
1 bottle of white wine- reduced by half
Juice of half a lemon
250g grapeseed oil
For the sea-bream. Heat a frying pan over medium-high flame, add oil. Once oil is smoking, add the seasoned fillets, skin side down. Cook for 3 to 4 minutes, until skin is golden brown and crispy and then turn the fish. Cook for a further 30 seconds, season with lemon juice and remove from the pan.
For the fennel and Apple salad. Peel off the outer tough layers of the fennel, and slice thinly on the mandolin. Season with salt and a little lemon juice, and lightly coat olive oil. No more than 5 minutes before serving, slice the apple into thin batons and combine with the fennel. Drain excess liquid before serving.
For the Apple and miso puree. Place sugar in a pan, and gently heat until the sugar is caramelised. Add the apple to the caramel, and cook until it is tender. Stir in miso and lime juice, and simmer for 5 minutes. Blend until smooth, chill and place in piping bag.
For the Chervil oil. Place all the ingredients in the themomix, and cook and blend at 90 deg cel for 7 minutes. Strain through muslin, and chill over ice. Alternatively, blanch the herbs until tender in a pan of boiling water, strain and squeeze dry. Place in a blender, and add the other ingredients and blend until smooth. Then as above.
For the grapes. Place White wine, vinegar and sugar in sauce pan and bring to boil. Cool the mix until just warm. Cut grapes in half, and add to liquid. Leave for at least 1hr.
For the crispy potato. Preheat fryer to 160 deg cel. Peel the potato the and julienne, rinse the potato thoroughly in cold water to remove the starch, drain, and dry on kitchen cloth. Deep fry until golden brown, drain on kitchen paper, and lightly season with salt. Just before serving, dust with nori powder.
For the fennel sauce. Blend the fennel, cucumber, white wine vinegar, caster sugar, shallot and salt until smooth. Squeeze through muslin and combine with the chilled reduced wine. For the mayonnaise. Place egg yolk, lemon juice and salt in a bowl, and mix. Slowly add the oil, until fully emulsified. To finish the sauce. Gently heat the liquid, then add the mayonnaise and whisk together. Do not allow the sauce to boil or the eggs will scramble.