CHRISTMAS OFFER Subscribe for £25 today CLICK HERE

Recipe of the month: wild sea bass

PUBLISHED: 16:43 01 March 2015 | UPDATED: 16:43 01 March 2015

Baked wild sea bass

Baked wild sea bass

Archant

Kent Life and Kent on Sunday Chef of the Year 2014 Andy McLeish shows you how to wow your guests with his dinner party showstopper of baked wild sea bass in a salt crust

As a chef it comes as no surprise that you frequently get asked questions about cooking and the best way to prepare dishes.

It’s why two years ago I decided to launch cookery classes at Chapter One. I felt there was a need to share my tips and teach people essential cooking skills – with the hope of them becoming better home cooks while having fun in the process.

In the past, there have been a few occasions where I’ve attended a friend’s dinner party and somehow have been persuaded to ‘help out’ in the kitchen.

It really dawned on me, especially with the rise in the number of TV cooking shows that there is a huge demand for people wanting to learn how to become better cooks.

I think that as a nation we are now much more health conscious and people want to know exactly where their food comes from and how it was prepared.

I definitely live by the ethos of field-to-fork dining and even hunt for the game served in my restaurant. I believe nothing from an animal should be wasted. I even use the bones to create my stocks.

The style of my classes reflect these practices. For example, I hold a ‘Field-to-Fork’ class where I teach basic butchery skills and demonstrate whole carcase butchery of a roe deer.

This year, we’ll be adding new classes including a ‘Truffle and Cognac Demo’, Dinner Party Food Made Easy’ and tasty ‘Summer Barbecue’ dishes.

The classes are small with no more than 10 people. They’re informal, as I like to teach in a laid-back atmosphere and it’s important to me to make them as interactive as possible. The aim of my classes is to not only help you cook and eat better but to also support our Kentish producers.

This month’s recipe is taken from one of my courses (Sustainable Fish and Preparation Class) and it’s a dinner party showstopper! It’s ideal for when you have guests coming round, as it’s not time consuming but looks as if you slaved over the stove for hours. Enjoy!

RECIPE

Baked wild sea bass in a salt crust (serves four)

Ingredients

1 whole wild sea bass, 2kg (get your fishmonger to scale, gut and remove the fins)

2kg rock salt

500ml egg white

Zest of 1 lemon

2 bulbs of fennel (sliced into 4-5 thick slices)

1 lemon (cut into 4 thick slices)

500g tenderstem broccoli

2tblsp olive oil

1 large red chilli (sliced)

Method

For the sea bass

• Preheat oven at 180 degrees

• Place the salt into a large bowl and gradually add the egg white until you achieve the consistency of wet sand, then add the grated lemon zest.

• Take a large roasting tray and pour a little of the salt onto the tray into the rough shape of the sea bass. Place the fish on top of the salt, pour the remaining salt over the fish and smooth to totally cover.

• Place in a pre-heated oven 180 degrees for approx. 25-30 minutes until the crust is a golden brown in colour. Check by inserting a knife into the thick part of the flesh and ensure it has reached 38-40 degrees.

For the vegetables

• While the bass is in the oven, preheat a saucepan half filled with salted water and one griddle pan.

• Slice the fennel into 4-5 thick slices, cut the lemon into 4 thick slices then lightly oil.

• Once the water is boiling, blanch the tenderstem broccoli for 2 minutes and then cool.

• Place the lightly oiled fennel and lemon into the preheated griddle pan. Ensure a good colour by turning occasionally. When the fennel and lemon is coloured and soft, remove from the griddle and keep warm.

• After removing the fennel and lemon, add the tenderstem broccoli to the griddle pan until slightly coloured.

• In a separate preheated pan add 2tbsp of olive oil.

• Slice the chilli then add to the frying pan of olive oil. Next add the fennel, lemon and broccoli season and fry for a few minutes.

• Serve with a little rock salt and pepper.

• Remove the fish from the oven and place in the centre of the table. The crust will be very hard and can be broken and removed in front of your guests. The smell and presentation is amazing.

http://www.chapteronerestaurant.co.uk/

More from Food & Drink

Tuesday, November 12, 2019

'Kent, sir, everyone knows Kent. Apples, cherries, hops and women,' proclaims a character in Charles Dickens' The Pickwick Papers. We have gathered some traditional dishes from around the county that were borne of the fruitful orchards and seas of Kent

Read more

One of the many things we excel at is afternoon tea, and in Kent there are few finer settings than Eastwell Manor

Read more

The story of Chapter One continues to evolve under the expert touch of executive chef-patron Andrew McLeish

Read more

Meet the young man determined to take his family's fruit and cobnut farm into the future

Read more
Thursday, October 24, 2019

After a long nomination and judging process we can reveal the finalists for the Kent Life Food & Drink Awards 2019 taking place at the Ashford International Hotel on November 28

Read more
Wednesday, October 23, 2019

The Wine Garden of England Festival is taking place at Rochester Cathedral in November, in celebration of the fact that some of the finest tipples can be found right here in Kent

Read more
Thursday, October 10, 2019

The chef-patron of Chapter One, Andy McLeish, on an old family favourite, pumpkin pie

Read more

The Best Western combines Victorian detail with modern convenience and offers a cracking steak house too

Read more
Tuesday, September 17, 2019

From Creole-inspired seafood to rustic Italian dishes, Margate is rapidly becoming one of Kent's top places to eat. We've gathered 10 of the best places to eat in the town

Read more
Friday, August 30, 2019

No Sunday is complete without a roast dinner, and in the glorious county of Kent you'll be spoilt for choice with fantastic places to go. We have picked 12 great places where you can indulge in a roast with all the trimmings

Read more
Kent Life Food & Drink awards. Open for entries.

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life