- Whole Bass defrosted, cleaned and gutted but scales left on
- 2 cloves of garlic
- Pearl Salt
- 8 Eggs Lemon
Separate your egg whites and retain the yolks for later use. Place the whites in a mixer and whisk until light and fluffy and forming soft peaks.
In a large mixing bowl add the zest of a lemon and chopped rosemary before adding the salt. You need enough salt to encase your entire fish and it must be Pearl salt. Fold through your beaten egg whites.
Layer a deep pan with parchment paper and form a base of your salt mix.
Stuff your fish with Rosemary, salt and pepper, a slice of lemon and finely chopped garlic before laying on your salt base. Encase the entire fish within the remaining salt mixture.
Place the encased fish into the Traeger at 450°F for around 60 minutes.
- 6 large white potatoes
- 500ml chicken stock
- Anchovy fillets
- 2 white onions
- 3 cloves garlic
- Cup of heavy cream
- 50g butter
- Black pepper
- Panko breadcrumbs
Peel your potatoes and cut into sticks and part boil in salted water for 5 or six minutes, you want to feel the edge of the potatoes start to soften.
Finely slice your onions and garlic and add to a hot frying pan with your butter to slowly sweat. Season with pepper but do not add any salt. As you are using anchovies in this dish salt is not needed. Chop 2 fillets of anchovies and add to the pan, these will melt into the oil for added flavour.
Pour in half of the heavy cream and thin down with a dash of milk and simmer before adding the chicken stock.
When the potatoes are ready add to the cream and fold through. When the potatoes are nicely coated then transfer to an oven dish, layering with anchovy fillets. Compress the mixture down so that the cream rises before laying further anchovy fillets on top and sprinkling with black pepper and Panko breadcrumbs.
Place in the top of the Traeger for 25 minutes.
- Red and Yellow peppers
- Balsamic Vinegar
- 1 dessert spoon Honey
- Extra virgin olive oil
- Garlic clove
Finely and evenly slice the peppers and add to a pan with a good coating of extra virgin olive oil and bring up to a low heat. Add in a finely shaved clove of garlic and soften for around 10 minutes. for around 10 minutes.
When the peppers have softened stir through a dessert spoon of honey and good splash of balsamic vinegar. Season with a pinch of salt and leave on a low heat to cook off any remaining moisture.
- Olive Oil
- 1 Egg yolks
- 5 cloves garlic
- Flat leaf parsley.
Add the juice and zest of a lemon, a splash of sherry vinegar and an egg yolk to a blender bowl. Finely grate your garlic and add to the mix together with a pinch of salt.
Pour on a splash of olive oil and whisk with an electric whisk so the mixture emulsifies. When you are happy with the consistency stir in some finely chopped flat leaf parsley and you to decant into a serving dish.
The baked Sea Bass is fantastic theatre to break open at the dinner table. Break away the salt and cut along the backbone before peeling away the skin to expose the fillet.