Escalope of wild sea bass with sautéed smoked bacon, red chicory, runner beans and red wine sauce

servings4
2 hours 25 minutes

Ingredients

Sea bass

  • 4 sea bass fillets
  • 1/2 lemon, juiced
  • salt
  • 1 knob of butter

Sweet shallots and runner beans

  • 4 runner beans, trimmed and sliced lengthways
  • 2 banana shallots, thinly sliced into rings, keeping the trimmings
  • salt
  • 1 tbsp of sugar

Celeriac purée

  • 1 head of celeriac, small, diced
  • 85ml of double cream
  • salt

Red wine sauce

  • 1/2 leek, finely sliced
  • 1/2 bulb of garlic
  • 1/2 bunch of rosemary
  • 2 star anise
  • 50g of fish trimmings
  • 185ml of red wine
  • 185ml of dark chicken stock

To plate

  • 100g of smoked bacon, boiled and diced
  • 50g of butter
  • 2 red chicory, broken into leaves

Method

1
To prepare the celeriac purée, in a saucepan, cover the celeriac with water and season with salt. Bring to the boil and cook until tender
  • 1 head of celeriac
  • salt
2
Drain thoroughly and place in food processor. Whilst blending add enough of the cream to form a smooth, thin purée and keep warm
  • 85ml of double cream
3
To make the sweet shallots and runner beans, blanch the beans in boiling water and then refresh in iced water, before draining and setting to one side
  • 4 runner beans, large
4
Place the shallot rings in a saucepan and cover with cold water. Add enough sugar to sweeten the water and a pinch of salt
  • 2 banana shallots
  • salt
  • 1 tbsp of sugar
5
Bring to a simmer and cook until just tender. Remove from the heat and when cool, drain
6
For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the fish trimmings and cook for 10 minutes
  • 1/2 leek
  • 1/2 bunch of rosemary
  • 2 star anise
  • 1/2 bulb of garlic
  • 50g of fish trimmings
7
Add the red wine and boil dry. Add the chicken stock and cook for 1 hour until thickened and well flavoured. Pass through muslin cloth and set aside
  • 185ml of red wine
  • 185ml of dark chicken stock
8
In a hot pan, sauté the bacon in a little butter until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory just starts to wilt and everything else is hot
  • 100g of smoked bacon
  • 50g of butter
  • 2 red chicory
9
Pan fry the fish in a little olive oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish
  • 1/2 lemon, juiced
  • 1 knob of butter
  • 4 sea bass fillets
10
Pour some of the sauce around and serve a little extra at the table