Step 1Make the paste by processing the lime leaves, chilli, garlic, ginger, lemon grass and coriander stalks with the soy sauce, lime juice and zest, sesame oil and season. Transfer to a clean container and refrigerate.
Step 2Prepare the Seabass by gutting, washing, trimming fins, washing, scaling, washing, filleting and skinning. Wrap washed fillets and refrigerate. Remove the heads from the bones, wash and reserve for the fish stock.
Step 3Prepare the stock by sweating the bones and trimmings in a little sesame oil, add the cold water and star anise. Bring to a boil and skim, then reduce to a low simmer and cook for 10 minutes then turn off and allow flavours to infuse for a further 15 minutes. Strain and reserve the liquid.
Step 4Prepare the farce by processing the ingredients until smooth but firm and then chill.
Step 5Spread the chilled farce on the inner side of the fillets and roll into a paupiette. Place each onto a piece of parchment paper, ready for steaming. Brush a little of the Asian paste on the top of each paupiette and chill.
Step 6Prepare the vegetable julienne from the peeled and washed vegetables on a mandolin fitted with a julienne blade. USE THE GUARD TO PROTECT YOUR FINGERS!
Step 7Blanch and refresh, drain well and toss with a little sesame oil. Cover and reserve.
Step 8Cook the mussels by sweating the shallot in the sesame oil with a little seasoning, add the sake then the mussels, immediately place on the lid and shake the pan. Cook for approx. four minutes to steam the mussels. Strain the mussels into a chinois or sieve over a bowl to collect the cooking liquor. Check all mussels have opened and are in good condition.
Step 9Prepare the broth by lightly frying the paste in a pan to extract the flavours then add in the fish stock, bring to a boil and allow to reduce by 1/3, the add in the cooking liquor from the mussels and simmer to combine the flavours and periodically skim off any scum.
Step 10Steam the paupiettes for 8 minutes. While these are steaming, warm the service bowls, reheat the julienned vegetables and place in the centre of the bowls. Bring the broth to a boil. Place four mussels around the veg. in the bowl. Place a paupiette on top of the vegetables in each bowl. Ladle the hot broth over the mussels and garnish the bowls with corriander leaves.
- 4 kaffir lime leaves
- 1/2 stick of lemon grass chopped
- 1 garlic clove
- 1/2 red chilli
- 1 tsp grated ginger
- 1 handful coriander stalks
- 1 tbsp kikkoman soy sauce
- 1.5 tsp sesame oil
- 50 g fresh prawns
- 1/2 free range egg white
- 1/2 tbsp coriander leaves
- 10 ml whipping cream
- 700ml cold water
- sea bass bones washed with head removed
- carrot trimmings
- shallot trimmings
- 1/2 star anise
- 16 fresh cleaned mussels
- 1/2 shallot
- 1 peeled carrot
- 1 small courgette
- 200 g daikon radish
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