Wild sea bass with pickled thai shallots, violet artichokes and Japanese mushrooms
This lovely summer recipe is by Fernando Stovell, chef and co-owner of Stovell's located in Chobham, Surrey.
Fernando has worked in various leading kitchens, including the Michelin-starred Capital Hotel, before taking up positions at the Wellington Club and then the Cuckoo Club, cooking alongside his wife Kristy whom he met at catering college in 1997.
In September 2012, together with Kristy, Fernando opened Stovell's which, within 4 months, was awarded 2 Rosettes. Fernando and Kristy are currently in the running for gaining a 3rd this year.
Here, Fernando shares his Asian-inspired recipe for wild sea bass, served with pickled Thai shallots and Japanese mushrooms.
Wild sea bass
10 x 120 grams wild sea bass
t tblsp rapeseed oil
10 lychees, 1 per portion
½ lemon per portion
1 tblsp butter per portion
Pickled Thai shallots
200 grams of Thai shallots
250 ml red wine vinegar
250 grams sugar
2 star anise
Sea salt and black pepper
100 mls Yuzu juice
1 gram agar agar (1% to juice)
Pickled violet artichokes
10 x violet artichokes (prepared and kept in parsley and lemon water)
1 part water
1 part olive oil
Thyme and parsley
Pickled Japanese mushrooms
(Nameko, Shimeji, Golden Enoki)
200 grams Japanese mushrooms, cleaned and trimmed
Sliced garlic and ginger brunoise
Lightly warm the pickle Thai shallots and lychees in a separate bowl / saucepan
In a small bowl / saucepan warm the artichokes to around 50˚c (overheating can cause them to discolour)
Warm the pickled Japanese mushrooms
Add rapeseed oil to a hot non stick frying pan
When oil is smokey add wild sea bass skin side down and press firmly for 1 minute. Add butter and lemon juice and turn carefully
Baste the fish for another 2 minutes controlling the heat and ensuring the fish doesn’t burn
Layer the dish starting with a swipe of the Yuzu puree, followed by a layer of artichokes, shallots, lychees, mushrooms and the sea bass to finish.
For the pickled Thai shallots
lanch shallots in boiling salted water.
Bring water, anise, vinegar and sugar to the boil, add shallots and seasoning.
Leave to cool.
For the Yuzu pureé
Mix agar agar with a little bit of the juice.
Bring to remaining juice the boil and add the agar agar and boil for 1 minute.
Pour into a lined rectangular container 1cm deep. Chill.
When cold and set, blend and keep puree till needed.
For the pickled violet artichokes
Bring water, olive oil, sugar, salt thyme and parsley to the boil.
Add artichokes, reduce heat to a simmer until artichokes are just tender.
Cool and keep in the liquid.
For the pickled Japanese mushrooms
Heat sunflower oil in a pan, add mushrooms, ginger and garlic. Fry for 1-2 minutes
Add sesame oil, mirin and soy sauce to taste