Don't be daunted by this recipe - this roasted wild sea bass with soft black tapenade crust, saffron fennel and baby artichokes barigouleis is definitely worth the effort. Pascal Proyart from One-O-One cooks up a storm for Taste of London.
1. Peel artichokes, slice in half, then sauté gently in olive oil with the coriander seeds and stalks, garlic, basil and grated lemon. Do not colour it.
2. Deglaze with lemon juice, add white wine, cook for 2 minutes. Top it with olive oil and some water to cover, simmer for 30-45 minutes; depending on the size of your artichokes.
3. Reserve them in the cooking juice until needed.
1. In a blender blitz the ingredients from the recipe above to a paste, then reserve.
1. Halve the fennel, place in a casserole and add the water. Season, then add the fennel, a pinch of saffron, a dash of Pernod, then add the rest of the recipe and cook it gently until soft. You can keep at least four days in their cooking juices, chilled.
1. Bring chicken and mussel stock to simmer, add the cooking juice from the barigoule above, then blend well and incorporate the butter and finish with the olive oil.
2. Add lemon juice to awaken all the flavours, then add the chopped parsley, fried garlic and fresh tomato.Season to taste.
1. Put a small teaspoon of the tapenade on the skin side of the fish and gently pan fry on this side, 3/4 cook on the skin then turn and finish for 1-2 minutes in an oven at 200°C – allow to rest for two minutes.
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Recipe © courtesy of Pascal Proyart at One-O-One
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