Wild seabass, young garden leeks, charred lettuce and iron cross oxalis

By Lisa Allen, executive head chef at Northcote restaurant

 

Serves two

Ingredients: 

SEABASS:

2 x 70g thick pieces of wild seabass, skin on

Salt

Olive oil

SORREL OIL:

200g fresh sorrel, picked

200g rapeseed or vegetable oil

CHARRED LETTUCE SAUCE:

6 heads gem lettuce

Rapeseed oil

Salt

Sorrel oil (see recipe above)

LEEKS:

2 young garden leeks, root on

30g leek juice (extracted by juicing the outer tops of the leeks)

10g water

1g salt

2g sugar

5g butter

SORREL AND YUZU EMULSION:

2 eggs

300g sorrel oil

8g salt

10g lemon juice

60g crème fraiche

10g yuzu juice

GARNISH:

Oxalis iron cross

Oxalis iron cross flower

Blackened charred lettuce

Preparation method: 

SEABASS:

Place the seabass onto an oven tray, skin side down, and season to taste with salt and olive oil. For the best results, cook in a combination oven with half steam and half roast for six minutes. However, 180°C for five to six minutes in a fan oven will work just as well.

SORREL OIL:

Blitz the sorrel and the oil together in a blender for about six minutes until the sorrel is really broken down. Pour the mixture into some cheesecloth and hang to extract the pure sorrel oil.

CHARRED LETTUCE SAUCE:

Cut the lettuce in half and season with salt and rapeseed oil. Place the lettuce into a dry, non-stick pan and sear until the edges of the lettuce are charred. Leave to cool then put through a juicer. Season the juice with salt and sorrel oil.

LEEKS:

Cut the leeks into 6cm long pieces, leaving the root on. In one pan, heat the leek juice, water, salt, sugar and butter.

Put the leeks into another pan with a little of the leek juice mix, cover with a lid and simmer for four to five minutes until tender.

Once cooked, remove the leeks from the pan and set aside to cool. Reserve the liquid for reheating when ready to serve. Cut the root from the end of the leeks and deep fry until golden and crispy. Cut the leeks into three equal ‘barrels’ and reheat in the liquid for serving. Season with salt

SORREL AND YUZU EMULSION:

Boil the eggs for four and a half minutes then plunge into ice water to stop the cooking process.

In a small jug, use a stick blender to blitz the eggs into a purée. Slowly add half (150g) of the sorrel oil while still using the hand blender, then add the salt, lemon juice, crème fraiche and yuzu juice.

Slowly and continuously pour in the remaining 150g sorrel oil, ensuring the emulsion doesn’t spill out.

TO ASSEMBLE:

In the middle of a shallow bowl, place a spoonful of the yuzu and sorrel emulsion and scatter with a couple of charred lettuce leaves.

Next, add a good spoonful of the lettuce sauce over the top and rest a piece of seabass on top.

Finish the dish with the crispy leek root and garnish with the oxalis and more charred lettuce bits.

Copyright 2017 Craft Guild of Chefs

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