Beautiful fillets of wild sea bass are simply cooked in this stunning recipe from Graham Garrett. The smoky, silky aubergine purée and vegetables are all brought together by an intensely flavoured bouillabaisse sauce that's full of aromatic fragrance.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Begin by making the bouillabaisse sauce. Place the bones in a saucepan with a drizzle of olive oil over a medium heat until lightly coloured. Add the fennel, shallot, carrot, leek, celery and garlic bulb and continue to cook until the vegetables soften (but do not allow to colour)
Add the tomato puree and cook for 2 minutes, stirring, then add the saffron, coriander, star anise, fennel seeds, thyme, bay lead and orange zest. Deglaze with the white wine, add the salt then pour in the stock. Bring the mixture to the boil, then reduce to a simmer and cook uncovered for 25 minutes
Meanwhile, light a barbecue and char the aubergine until completely collapsed and soft (you can also do this directly over the flame of a gas hob) – this should take around 20 minutes. Leave to cool
Once the sauce has finished simmering, strain it through a fine sieve into a clean pan, pushing the solids with a ladle to extract as much liquid as possible. Place the saucepan over a medium heat and reduce the sauce to a shiny, syrupy consistency
5
While the sauce is reducing, scrape the aubergine flesh from the charred skins into a blender. Add the rest of the ingredients for the puree and blitz until smooth. Set aside until ready to plate
For the garnish, slice 1 of the courgettes into 6 long portions and toss in olive oil. Season and lightly oil the tomatoes, then place on the barbecue (still on the vine) along with the courgettes and grill until the tomatoes are soft and the courgettes are tender (you can also do this in a pan). Once the courgette is cooked, season with salt and scatter with thyme leaves
While the vegetables are cooking, season the wild bass fillets. Pour a drizzle of olive oil into a hot frying pan and place the fish skin-side down. Cook for a few minutes, then flip and fry for a further minute or until just cooked
When ready to serve, peel the skins off the tomatoes and use a vegetable peeler to cut 12 thin ribbons of the raw courgette. Place a grilled piece of courgette on each place, then top with the bass. Roll the courgette ribbons into cylinders and place 2 on each plate. Add a spoonful of aubergine purée alongside the fish, then finish with 3 peeled tomatoes per plate and the bouillabaisse sauce
Garrett’s taste for savoury umami flavours means plenty of fish, rustic pork cuts and substantial game and fowl dishes. He also puts as much care into his desserts as the rest of his meals, and they often include unexpected touches - such as an almond cake soaked in Sauternes and peaches and cream made with vanilla Mascarpone.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Wild bass with smoked aubergine purée and bouillabaisse sauce
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Wild bass with smoked aubergine purée and bouillabaisse sauce
Get in touch
Wild bass with smoked aubergine purée and bouillabaisse sauce