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Method Prep:20min › Cook:10min › Ready in:30min
Remove the tough outer skin of the fennel and roughly chop it. Now place it in a heavy-based pan and cover with cold water. Add a generous sprinkling of salt, place over a medium heat and bring to the boil. Once boiling, turn down the heat slightly and simmer until very tender. Drain in a colander.
Place the fennel in a blender add the butter, 2 tablespoons of the extra virgin olive oil and crème fraîche and purée until smooth. Season with a good pinch of salt and a few grindings of black pepper. Return to the saucepan and reheat gently.
Season the sea bass well on both sides and brush with olive oil. Place under a hot grill and cook, skin-side up, for four to five minutes until the skin is slightly blistering and the flesh is cooked through. Serve straight away, alongside the fennel purée and micro salad.
Place in a jam jar the balsamic vinegar, the remaining 4 tablespoons extra virgin olive oil, mustard powder, garlic, basil and a pinch of fresh black pepper and salt. Seal up the jam jar and shake until everything is combined nicely. Then, place your micro salad / herbs in a bowl and find your fairy fingers, lightly dress the salad.
Be sure to dress your salad at the very last minute, micro salad / herbs are very delicate as you can imagine and will just wilt.
Place a dollop of the fennel puree in the center of the plate, place the sea bass on top of that, then a small handful of the micro salad on top of the sea bass. Looks beautiful!