Sea bass with braised fennel and aubergine purée
- February 2005
- Serves 4
- Takes 2½ hours to make
This impressive restaurant-style recipe of sea bass, creamy aubergine purée and slow-cooked fennel and was created by chef, Angela Hartnett.
- 45.8g (6.9g saturated)
- 7g (6.3g sugar)
Add a dash of sherry vinegar for a slightly sharper flavour, and some chopped garlic, if you like.
To test the fish, insert a dessertspoon handel into one of the scored lines. If there’s resistance, cook for a few more minutes.
You can prepare the fish, make the aubergine puree, tomato confit, and fennel and courgette the day before; cover and chill.
Partner this dish with a fruity, sunny Chardonnay, perhaps from Sicily or southern France.
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