Raw bass with anchovy, mint and coriander dressing

Raw bass with anchovy, mint and coriander dressing

By
From
Fish Kitchen
Serves
6
Photographer
David Loftus

At our fine dining restaurant we start the meal with a couple of raw and cured dishes, and my head chef Chris Simpson came up with this great combination. The dressing is versatile and can be used with lots of different fish, raw or cooked; it’s especially good with pan-fried squid. The flavours are very fresh and you can chop and change the herbs if you like.

Ingredients

Quantity Ingredient
1 bass, scaled and gutted
36 anchovy fillets in oil, drained
1 garlic clove, peeled and finely chopped
1 lemon, finely zested
1 teaspoon flat-leaf parsley, chopped
50ml light rapeseed oil

Anchovy, mint and coriander dressing

Quantity Ingredient
3 anchovy fillets in oil, drained
25ml lime juice
50g coriander leaves
50g mint leaves
150ml light rapeseed oil
cornish sea salt

Method

  1. Fillet and skin the bass, then freeze overnight.
  2. Put the 36 anchovy fillets into a bowl or jar, sprinkle over the garlic, lemon zest and parsley and then drizzle with the rapeseed oil. Leave to marinate for at least 2 hours. (You can prepare the anchovies to this stage, cover and leave them to marinate for up to 3 days if you wish.)
  3. Allow the bass to thaw slightly until you can slice it, then slice very thinly.
  4. For the dressing, put the 3 anchovy fillets into a small food processor with the lime juice, coriander and mint, and blend for 1 minute. With the motor running, gradually add enough rapeseed oil to give the consistency of a thick pesto dressing. Season with salt to taste.
  5. Lay the bass slices out on a large plate, season lightly with salt and arrange the marinated anchovies on top. Dress the fish with the herb and anchovy dressing and leave to stand for 30 minutes before serving.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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