Cured sea bass with purple sprouting broccoli recipe
Cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda This recipe takes inspiration from the Piedmont area of Italy, using Piedmont hazelnuts and one of its signature dishes, bagna cauda. olive oil, to cover1kg/2lb 4oz Piedmont hazelnutspinch salt olive oil, to cover 1kg/2lb 4oz Piedmont hazelnuts pinch salt 500g/1lb 2oz whole milk 50g/1¾oz garlic cloves, chopped250g/9oz anchovies5 free-range egg yolks40g/1½oz Dijon mustard700ml/1¼ pint vegetable oil 300ml/10fl oz olive oil 120ml/4fl oz warm water 1 tsp sea salt2 lemons, juice only 500g/1lb 2oz whole milk 50g/1¾oz garlic cloves, chopped 250g/9oz anchovies 5 free-range egg yolks 40g/1½oz Dijon mustard 700ml/1¼ pint vegetable oil 300ml/10fl oz olive oil 120ml/4fl oz warm water 1 tsp sea salt 2 lemons, juice only 250g/9oz sea bass loin, sliced2 blood oranges, segmented and juice squeezed, segments to garnishsalt and freshly ground black pepper1 red chilli, seeds removed and finely sliced, to garnishedible marigold leaves, to garnish 250g/9oz sea bass loin, sliced 2 blood oranges, segmented and juice squeezed, segments to garnish salt and freshly ground black pepper 1 red chilli, seeds removed and finely sliced, to garnish edible marigold leaves, to garnish 100g/3½oz white wine vinegar 50g/1¾oz caster sugar 100g/3½oz white wine vinegar 50g/1¾oz caster sugar 1kg/2lb 4oz purple sprouting broccoli, outer leaves removed2 tbsp olive oil, for grillingpinch salt 1kg/2lb 4oz purple sprouting broccoli, outer leaves removed 2 tbsp olive oil, for grilling pinch salt 20g/¾oz freshly grated Parmesan1 smoked anchovy 20g/¾oz freshly grated Parmesan 1 smoked anchovy Method To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water.Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium–dark golden colour. Remember the nuts will carry on cooking once removed from the pan. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm. To make the sea bass, lay the sea bass on a plate. To make the sea bass, lay the sea bass on a plate. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water. To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water. Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately. Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately.