Grilled Seabass

with Lobster Potato Boulangère, Fennel Confit and Parsley Velouté

Serves Four

Ingredients

4 Seabass Fillets 200ml White Wine
1 Lobster, cooked 4 sprigs of Thyme
2 Large Fennel Bulbs 2 Carrots
20g Parsley 3 sticks of Celery
500ml Double Cream ½ Leek
1kg Maris Piper Potatoes 1 dessertspoon Tomato Purée
2 Large Onions 250g Butter

Method

Remove the meat from the lobster, and then sweat the shell and head in a large pan along with the carrots, one onion, the celery, the leek and a sprig of thyme. You may like to smash everything up a bit with a rolling pin to release more flavour. Now add the tomato purée and enough water to cover it – around a litre. Simmer gently for about three hours, tasting occasionally to see whether the stock has enough lobster flavour. Now sieve and set the stock.

Slice the potatoes into ½ cm slices, and likewise the other onion. Mix these together with some salt and pepper, and throw them into a baking tray. Add enough of the lobster stock to cover, and put some foil over the top. Bake in an oven at 180°C for around 1½ hours, removing the foil for the last 20 minutes.

Cut the fennel bulbs into four, remove the core, and put in a tray with the butter and 200ml water, a sprig of thyme and a pinch of fennel seeds. Cover with foil and bake alongside the potatoes in the oven for 1½ hours.

To make the velouté, put the onion trimmings in a pan with the white wine and two more thyme sprigs, and reduce by a half. Now add the cream, and reduce slowly, again by a half. Let the sauce cool for a few moments, then add the parsley. Blend in a food mixer, and pass through a fine sieve.

Grill the seabass fillets, taking care not to overcook them, and warn the lobster meat. Put some boulangère in a bowl with two fennel segments, then put the seabass on top, followed by some of the sliced lobster. Finish with the velouté, which will add a vibrant colour to the plate.


Recipe provided by The Last Wine Bar & Restaurant