Wild bass with smoked aubergine purée and bouillabaisse sauce

6
1 hour 20 minutes

Ingredients

  • 6 wild sea bass fillets, skin scored
  • olive oil, for frying
  • sea salt

bouillabaisse sauce

  • 500g of fish bones
  • 1 tbsp of olive oil
  • 1 fennel, sliced
  • 1 shallot, sliced
  • 1 carrot, chopped
  • 1/2 leek, sliced
  • 1 celery stick, chopped
  • 1 garlic bulb, halved
  • 1 pinch of saffron
  • 1 tbsp of coriander seeds, crushed
  • 1 star anise
  • 1 tbsp of fennel seeds
  • 1 sprig of thyme
  • 1 bay leaf
  • 1/2 orange, zested
  • 2 tbsp of tomato purée
  • 250ml of dry white wine
  • 1 tsp sea salt
  • 1l chicken stock

aubergine purée

  • 1 large aubergine
  • 1 garlic clove, crushed
  • 1/2 lemon, juiced
  • 5g of fine sea salt
  • 10g of tahini
  • 2g of Aleppo chilli flakes

garnish

  • 2 courgettes
  • extra virgin olive oil
  • 1 sprig of thyme, leaves picked
  • 18 cherry tomatoes, on the vine
  • sea salt

Method

1
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)
  • 500g of fish bones
  • 1 tbsp of olive oil
  • 1 fennel, sliced
  • 1 shallot, sliced
  • 1 carrot, chopped
  • 1/2 leek, sliced
  • 1 celery stick, chopped
  • 1 garlic bulb, halved
2
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
  • 2 tbsp of tomato purée
  • 1 pinch of saffron
  • 1 tbsp of coriander seeds, crushed
  • 1 star anise
  • 1 tbsp of fennel seeds
  • 1 sprig of thyme
  • 1 bay leaf
  • 1/2 orange, zested
  • 250ml of dry white wine
  • 1 tsp sea salt
  • 1l chicken stock
3
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
  • 1 large aubergine
4
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
  • 1 garlic clove, crushed
  • 1/2 lemon, juiced
  • 5g of fine sea salt
  • 10g of tahini
  • 2g of Aleppo chilli flakes
6
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
  • 2 courgettes
  • extra virgin olive oil
  • sea salt
  • 18 cherry tomatoes, on the vine
  • 1 sprig of thyme, leaves picked
7
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
  • 6 wild sea bass fillets, skin scored
  • sea salt
  • olive oil, for frying
8
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