Sea bass with sautéed smoked bacon, chicory, dwarf beans, celeriac purée and red wine sauce

Boglar Bote Godri

Boglar Bote Godri from St Nicholas Primary Academy in Shepway 2018 champion

I made this dish because i like it and it's season is now. This is perfect for winter celebrations.

Method

1.For the red wine sauce, sweat the shallot trimmings and leek with the garlic, rosemary and star anise until dry. Add the red wine and boil until dry. Add the fish and chicken stock and cook for half an hour until thickened and well flavoured. Pass through muslin cloth and set aside (keep warm)

2. To prepare the celeriac purée. In a hot pan sauté the celeriac in a little butter until golden. Cover the celeriac with water and cook until tender. Add the double cream and season with salt. Bring to the boil and place in food processor. Whilst blending until it's smooth, thin purée and keep warm.

3. To make the sweet shallots and dwarf beans, cook the beans in boiling water.

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. Bring to a simmer and cook until just tender. Add the beacon and sauté until golden and crisp. Add the beans and touch of water and boil for a minute. (keep warm)

5. In a hot pan, sauté the chicory in a little butter add a touch of water and cook until tender.

6. Pan fry the fish in a little oil until just cooked, season and squeeze over the lemon juice. On a warm serving plate place 2 quarters of chicory a spoon of the purée, a pile of the bean and bacon mixture, pour on a bit of red wine sause, and top with the fish

Ingredients

RED WINE SAUCE

• 1/2 leek, finely sliced
• 1/2 bulb of garlic
• 3 shallot
• 1/2 bunch of rosemary (home planted)
• 3 star anise
• 200ml of red wine (alcohol free)
• 300ml of fish and chicken stock


CELERIAC PURÉE

• 200g celeriac, small, diced (local)
• 100ml of double cream
• water
• salt


SAUTÉED SMOKED BACON, SWEET SHALLOTS AND DWARF BEANS

• 100g dwarf beans
• 2 shallots, thinly sliced into rings
• salt
• 1 tbsp of sugar
• 100g of smoked bacon, boiled and diced
• 50g of butter
• 2 chicory


SEA BASS

• 4 local sea bass fillets (from Dungeness Fish hut, Kent)
• 1/2 lemon, juiced
• salt
• 1 knob of butter

(4 serving)