spring onions (scallions), trimmed and finely chopped
1 tablespoon of (GF) cornflour (cornstarch), dissolved in 1 tablespoon of water
Rinse the sea bass in cold water and then, using a sharp knife, make 2–3 small incisions on the side of the fish. Put the sea bass on a plate and sprinkle with a little salt, pepper and fresh thyme leaves (reserving a few for decoration). Leave to rest for 30 minutes in a cool place.
Finely slice the fennel with a very sharp knife and place in a non-stick frying pan (skillet) with the orange juice and zest, the vermouth, stock (bouillon) and spring onions (scallions). Bring to the boil, reduce the heat and simmer until the fennel pieces are nearly soft. Stir in the dissolved cornflour (cornstarch), bring the sauce to the boil again, turn down the heat and stir the sauce until it is clear and thickened. Keep the pan of fennel on low heat while you cook the fish.
Preheat the grill (broiler) to the hottest setting and cook the fish, skin side up, for about 5 minutes.
The quicker the fish cooks, the juicier the flesh will be under the seared skin.
Pour the fennel sauce onto 2 warm plates and place the sea bass in the centre. Decorate with a couple of sprigs of fresh thyme and serve immediately with baby new potatoes and fresh, crunchy green vegetables.
Roast Halibut on Beetroot and Cumin Purée
This lively and colourful dish, full of spices and herbs, reminds me of the Polish soup Borsch. If you use fresh beetroots (beets) the flavour will be stronger, but I am normally so busy that I cheat and use ready-cooked and prepared ones instead.
Serves 2
1 large potato, peeled and cubed
2 tablespoons of skimmed milk
Salt and freshly ground black pepper
4 medium-sized, ready-cooked and prepared beetroots (beets)
1 clove fresh garlic, peeled and crushed
1 teaspoon of (GF) vegetable stock (bouillon) powder
½ teaspoon of ground cumin
½ teaspoon of (GF) mixed (pie) spice
240ml/8fl oz/1 cup of cold water
2 bay leaves
2 freshly prepared halibut steaks (choose size according to appetite!)
A large sprig of fresh thyme
½ a lemon, freshly squeezed
I lemon, cut into quarters
Fresh thyme sprigs to decorate
First make the beetroot (beet) and cumin purée. Cook the potato in boiling water until soft, then mash with the skimmed milk and season with salt and pepper. Chop the beetroots (beets) and put them into a saucepan with the garlic, stock (bouillon) powder, cumin, mixed spice and the cold water. Bring to the boil and simmer for 10 minutes.
Leave the mixture to cool slightly, then purée it in a food processor. (The purée must be very thick otherwise the mash will be too runny to take the weight of the fish. If it is too runny, return it to a non-stick pan and simmer until it has reduced and thickened.)
Mix the purée into the mashed potatoes and stir the mixture until it is an even texture and colour throughout. Adjust the seasoning according to taste.
Place the beetroot (beet) and potato mixture in a non-stick pan and heat through over a gentle heat until needed.
Put the two bay leaves on a non-stick baking tray and place the portions of halibut on top.
Sprinkle the fish with the thyme leaves, salt, pepper and some of the lemon juice. Grill (broil) the fish for a few minutes under very high heat so that the juices are sealed in. Turn the halibut over and grill (broil) until just cooked through.
Place the hot purée in the centre of each plate and place the fish on top, removing the bay leaf first! Serve with the lemon segments and decorate with sprigs of fresh thyme.
Plaice in Tomato and Basil Hollandaise
Thick fillets of fish are successfully roasted in the oven at a very high temperature. This produces crispy skin and juicy flesh inside.
Serves 4
4 whole plaice, filleted into halves
Sunflower oil
Salt and freshly ground black pepper
1 tablespoon of dry white vermouth
TOMATO AND BASIL HOLLANDAISE
170g/6oz/¾ cup of (DF) margarine
4 large free-range egg yolks
1 tablespoon of water
1 tablespoon of lemon juice
Salt and freshly ground black pepper
340g/12oz/2 cups of tomatoes, fresh or canned, skinned, drained and finely chopped
15g/½oz/½ cup of basil leaves, shredded
Extra basil leaves for decoration
Preheat the oven to 200°C/400°F/Gas mark 6
Brush the plaice with a little oil, season, sprinkle over the vermouth and bake for about 5 minutes on a non-stick roasting tray.
Next, make the hollandaise sauce. Put the margarine into a saucepan and bring to the boil.
Put the egg yolks, water, lemon juice, salt and pepper into a food processor and blend briefly.
As soon as the margarine comes to the boil, turn on the food processor and pour the margarine into the machine, continuing to blend until the sauce is thick. Turn off the processor and add the tomatoes and basil leaves. Adjust the seasoning if necessary. Pour the sauce into a bowl.
Serve the plaice on a warm plate with a pool of sauce and sprinkle with extra basil leaves.
Ocean Pie
This is all seafood and fish and omits the more traditional eggs, therefore is quicker to make and rather more French!
Serves 6–8
600ml/20fl oz/2½ cups of ready-made (GF) fish stock (bouillon)
1 small red onion, peeled and finely chopped
