Recipe Sea Bass with oriental broth and Julienne of vegetables

Originally from England, Julie has spent the past 11 years running her own business in Perth, Western Australia, as that’s where she met her husband and business partner, Michael. Now, with their daughter, Kirsty, and son-in-law, Stephen, they have purchased the Art Deco bistro in Southend as they take on a new challenge. Kirk Willis is the new head chef, with a traditional, French-trained background which includes working for Gordon Ramsay. Here Kirk shares a simple supper recipe:

Sea bass with Oriental broth and Julienne of vegetables

Ingredients Serves 21 large carrot1 large leek1 red onionA bunch of coriander3 cloves of garlic1 bulb of gingerOriental fish sauce1 teaspoon of cumin seeds1 teaspoon of coriander seeds4 star anise2 tablespoons of caster sugar4 sea bass fillets (depending on size and season)Sesame oilSpring onion for garnish1 red chilli

 

To Prepare


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Place the sea bass fillets on a roasting tray, drizzle with sesame oil to lightly season and leave to one side.

Finely slice the leek, carrot and red onion Julienne style (thin batons).

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To make the broth, add 1 pint of water to a pan on a stove, add all the ingredients (star anise, garlic, ginger, fish sauce, red chilli and 2 tablespoons of caster sugar) and bring to the boil. Then simmer and season to taste. In a separate hot pan, add sesame oil to fry the Julienne of vegetables.

Strain the broth using a chinoise (conical sieve). Place the sea bass in the oven at 160-180 degrees for approximately five minutes depending on the size of the fillets.

Then place the Julienne of vegetables in the centre of a bowl. Add one ladle of broth over the vegetables, then place the sea bass on top, garnish with spring onion and coriander. Simple but effective supper.

Get the tasteLa Petite PetanqueThe Bowling Green PavilionCambridge Square GardensSouthendSS1 1EZ01702 353208www.lapetitepetanque.co.uk

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