Recipe Suggestion from Chef Ian Matfin
Ingredients
2 Sea Bream fillets
Scale and remove pin bones
2 tbsp of Great Ness Rapeseed Oil Classic
Salt and pepper
Lemon juice
Chervil
Leave to one side until ready to finish the dish
Beetroot Jelly
150ml beetroot juice
25g caster sugar
25ml ruby port
½ star anise
25ml red wine vinegar
¼ tsp mustard seeds
2 leaves gelatine soaked
Method
Place all ingredients in a pan except the gelatin
Bring to the boil and pass through a fine sieve
Add the gelatin until dissolved
Pour into a container lined with cling film and leave to set
Fennel Salad
½ fennel bulb sliced finely
Juice from ½ a lemon
Pinch of sea salt
1 tbsp chopped chives
2 tbsp Great Ness Orange Zest Rapeseed Oil
Freshly ground black pepper
Method
Slice the fennel and mix with the lemon juice and a pinch of the sea salt
Leave in the bowl for 30 minutes to marinate.
Squeeze the fennel to remove any excess liquid. Place in another bowl and add the chopped chives and the Great Ness Orange Zest Rapeseed Oil and mix well. Season with salt and pepper.
Orange and Great Ness Orange Zest Rapeseed Oil Vinaigrette
4 oranges – 2 peeled, segmented and diced, 2 zested and juiced
50ml white wine vinegar
200ml Great Ness Orange Zest Rapeseed Oil
Method
Place the orange juice and zest in a pan and bring to the boil
Reduce this until it becomes like syrup
Whisk in the vinegar then the Great Ness Orange Zest Rapeseed Oil
Transfer to a clean bowl and add the diced orange segments
To finish the dish
Heat a non-stick frying pan with the flavoured Great Ness Orange Zest Rapeseed oil
When hot, season the fish with salt and pepper and place in the pan – skin side down for 2 – 3 minutes
Then turn over the fish and cook for another 30 seconds
Remove from the pan and add a couple of drops of lemon juice
Place the fennel salad in the middle of the plate
Dice the jelly into 1cm square cubes and place 5 jelly cubes around the plate
Lightly warm the vinaigrette in a pan and spoon a little over the fennel salad then place the fish on top
Finally spoon some of the vinaigrette around the plate
Garnish with a few sprigs of chervil and serve
Ian’s Tips – using other Eastern Selection Great Ness Rapeseed Oil Flavours
Cardamom Rapeseed Oil
Can be used to pour over ice cream or infuse the base mixture to enhance flavour
Lime Rapeseed Oil
Can be used also with the Cardamom Rapeseed Oil to create a wonderful aromatic Asian/ Oriental stir-fry
