For the Stone Bass

Stone Bass

Crab – kohlrabi – lime

Serves 4

Prep time:30 mins

Cook time:1.5 hours

For the stone bass

10g olive Oil

Salt

4 x 130 Stone bass fillets from a (1.5kg in weight)

Stone bass

1) Pan fry skin side down over a medium heat with the oil & salt

2) While the skin is getting crispy in the pan, probe the flesh with a thermometer and cook to 52c

3) Remove and reserve on kitchen paper.

For the crab orzo

Salt

15g Parmesan

30g Picked white crab meat

200g Shellfish stock (see recipe below)

200g Orzo pasta

20g Unsalted butter

5g chives, finely chopped

Crab orzo

1) Cook the orzo for 10 minutes in salted boiling water over a high heat.

2) Refresh in cold water, to stop the cooking process and drain in a sieve.

3) Cover the cooked orzo with shelfish stock in a medium pan. (enough to submerge)

4) Boil and stir with a spatula over a medium heat for 5-6 minutes until the liquid has gone

5) Remove from the heat and stir in the crab, parmesan, butter and chives

For the Kohlrabi poached

100g Extra virgin Olive Oil

5g Malden sea salt

750g Kohlrabi (each)

Kohlrabi poached

Preheat a water bath 85C

1) Peel the kohlrabi

2) Cut out 8 cylinders with the apple corer (1 in middle surrounded by 7)

3) Place 8 cylinders in a vac bag with the oil and salt

4) Seal and cook in a water bath at 85c for 1 hour

5) Drain and reserve on kitchen paper

For the kohlrabi blackened

Kohlrabi trim with holes removed

10g Oil

Salt

Kohlrabi blackened

1) Slice eight 3mm thick slices from the kohlrabi trim from the poached kohlrabi

2) Blacken both sides with oil and salt in a non-stick pan over a medium heat

3) reserve

For the kohrabi puree

4x Kohlrabi
100ml double cream

50g unsalted butter

Salt

Kohlrabi puree

Preheat an oven to 180C

1) Roast in skins for 1 hour on an oven tray

2) Scoop out the flesh and blitz with cream, butter and salt in a blender for 2 minutes until smooth

3) Pass through a fine sieve

4) Reserve

For the lime foam

350glime juice

250gwater

10glecithin

Lime foam

1) Blitz altogether in a blender, and spoon the foam from the liquid when serving

For the shellfish stock

1kgshellfish bones (langoustine/prawns)

1onion, peeled and finely chopped

2garlic, peeled and finely chopped

1celery stick, finely chopped

50gtomato puree

1kgtomato juice

1kgwater

500gbrandy

Shellfish stock

1) In a hot pan sweat off the onions, garlic and celery in a large pan over a high heat for 5 minutes.

2) Add the shellfish bones and colour up for another 5 minutes

3) Deglaze with the brandy and flambé with a blowtorch

4) Add the tomato puree

5) Cover the bones with water and tomato juice

6) Simmer for 1 hour

7) Pass off through a fine sieve into a medium pan

8) Reduce by half

To garnish

A punnet of coriander cress, picked

To plate

1) Serve the orzo on the left of the plate, enough to sit the fish on

2) Place the blackened kohlrabi to the right of the orzo

3) Fill in half the circles with kohlrabi puree

4) Fill in the rest of the circles with the poached kohlrabi

5) Place the stone bass on top of the orzo

6) Add the coriander cress to the blackened kohlrabi

7) Finish the dish with the lime foam over the blackened kholrabi