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Recipe Sea Bass with oriental broth and Julienne of vegetables

10:37 03 August 2014

Kirk Willis head chef

Kirk Willis head chef

Originally from England, Julie has spent the past 11 years running her own business in Perth, Western Australia, as that’s where she met her husband and business partner, Michael. Now, with their daughter, Kirsty, and son-in-law, Stephen, they have purchased the Art Deco bistro in Southend as they take on a new challenge. Kirk Willis is the new head chef, with a traditional, French-trained background which includes working for Gordon Ramsay. Here Kirk shares a simple supper recipe:


Sea bass with Oriental broth and Julienne of vegetables


Ingredients Serves 2
1 large carrot
1 large leek
1 red onion
A bunch of coriander
3 cloves of garlic
1 bulb of ginger
Oriental fish sauce
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
4 star anise
2 tablespoons of caster sugar
4 sea bass fillets (depending 
on size and season)
Sesame oil
Spring onion for garnish
1 red chilli

 

To Prepare

Place the sea bass fillets on a roasting tray, drizzle with sesame oil to lightly season and leave to one side.

Finely slice the leek, carrot and red onion Julienne style (thin batons).

To make the broth, add 1 pint of water to a pan on a stove, add all the ingredients (star anise, garlic, ginger, fish sauce, red chilli and 2 tablespoons of caster sugar) and bring to the boil. Then simmer and season to taste. In a separate hot pan, add sesame oil to fry the Julienne of vegetables.

Strain the broth using a chinoise (conical sieve). Place the sea bass in the oven at 160-180 degrees for approximately five minutes depending on the size of the fillets.

Then place the Julienne of vegetables in the centre of a bowl. Add one ladle of broth over the vegetables, then place the sea bass on top, garnish with spring onion and coriander. Simple but effective supper.



Get the taste
La Petite Petanque
The Bowling Green Pavilion
Cambridge Square Gardens
Southend
SS1 1EZ
01702 353208
www.lapetitepetanque.co.uk

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