Sea Bream with Beetroot Jelly & Fennel Salad

Serves: 2

You will need
For the sea bream:

2 sea bream fillets, scaled and pin bones removed
2 tablespoons of classic Great Ness Rapeseed Oil
Salt & pepper
Lemon juice
Chervil to serve

For the beetroot jelly:
150ml beetroot juice
25g caster sugar
25ml ruby port
½ star anise
25ml red wine vinegar
¼ teaspoon mustard seeds
2 leaves gelatine, soaked


For the fennel salad:

½ fennel bulb, sliced finely
Juice ½ lemon
Pinch of sea salt
1 tablespoon chopped chives
2 tablespoons Great Ness Orange Zest Rapeseed Oil
Freshly ground black pepper


For the orange vinaigrette:

4 oranges - 2 peeled, segmented & diced, 2 zested & juiced
50ml white wine vinegar
200ml Great Ness Orange Zest Rapeseed Oil



Directions

1. Make the beetroot jelly, fennel salad and orange vinaigrette in advance. To make the beetroot jelly place all ingredients in a pan except the gelatine and bring to the boil. Pass through a fine sieve then add the gelatine until dissolved. Pour into a container lined with cling film and leave to set.

2. To make the fennel salad slice the fennel and mix with lemon juice and a pinch of sea salt, leave in the bowl for 30 minutes to marinate. Squeeze the fennel to remove any excess liquid then place in another bowl and add the chopped chives and Great Ness Orange Zest Rapeseed Oil and mix well. Season with salt and pepper.


3.
To make the vinaigrette place the orange juice and zest in a pan and bring to the boil, reduce this until it becomes like syrup. Whisk in the vinegar then the Great Ness Orange Zest Rapeseed Oil and transfer to a clean bowl and add the diced orange segments.


4. Heat a non-stick frying pan with the flavoured Great Ness Orange Zest Rapeseed Oil. When hot, season the fish with salt and pepper and place in the pan skin side down for 2-3 minutes then turn over the fish and cook for another 30 seconds. Remove from the pan and add a couple of drops of lemon juice.


5. Place the fennel salad in the middle of the plate. Dice the jelly into 1cm square cubes and place 5 jelly cubes around the plate. Lightly warm the vinaigrette in a pan and spoon a little over the fennel salad then place the fish on top. Finally spoon some of the vinaigrette around the plate and garnish with a few sprigs of chervil.



Recipe courtesy of chef Ian Martin & Great Ness Rapeseed Oil



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