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Good Fish Guide

Fish of the month recipe for Bass, seabass (Farmed)

Seabass en papillote

Seabass en papillote

Ingredients

2 x 200g farmed seabass fillets
1 carrot
Half a leek
20g root ginger
2 teaspoons olive oil
Half a fennel bulb
500ml fish stock
zest of half a lemon
2 spring onions, chopped
salt and pepper

Serves 2

Preparation

Remove the skin from the sea bass fillets.  Peel the carrot and cut into julienne strips.  Remove the outer layers of the leek and cut into fine strips.  Peel the ginger (keep the skin for the stock) and cut into fine strips.  Sauté the ginger in a teaspoon of olive oil, add the carrots and leek and cook for 3-4 minutes.  Season to taste and set aside.

Cooking

To make the fennel stock
Heat 1 teaspoon of olive oil in a saucepan.  Chop the fennel finely and sauté together with the skin of the ginger.  Pour in the fish stock to cover the fennel and cook for 15 minutes.  Remove the pan from the heat and set aside so the stock can infuse for 20 minutes.  Pass it through a fine sieve, keeping the liquid but discarding the vegetables.

To make the papillotes
Preheat the oven to 180C/Gas 4.  Cut a circle of greaseproof paper measuring about 20cm in diameter and place it on a A3-sized piece of aluminium foil.  Place half the leek and ginger mixture in the centre of the greaseproof circle.  Add a sea bass fillet and top with some lemon zest, spring onion, salt and pepper.  Pour 100ml of the fennel fish stock onto the sea bass.  Place another sheet of foil on top of the sea bass and fold in the edges to make a tightly sealed parcel.  Make the other parcel in the same way.  If making this dish for four people, put two pieces of fish in each parcel.

Put the papillotes on an ovenproof pan and heat the pan on top of the stove until the parcels start to expand.  Cook in the preheated over for 5 minutes.

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Tom Kitchin

Tom Kitchin

Tom Kitchin opened Edinburgh restaurant, The Kitchin with wife Michaela in 2006 on Leith’s stylish Waterfront in Edinburgh. In January 2007, The Kitchin was awarded a Michelin-star making Tom the youngest ever Scottish chef proprietor to achieve one at the age of 29.

Since then, the restaurant and chef Tom have received nationwide recognition with a number of accolades and awards which have included Best UK Restaurant in the Square Meal Awards (2011) and Observer Food Monthly Restaurant of the Year (2010), Four AA Rosettes (2010), AA Wine Award Scotland (2010), No. 2 in UK top 100 Best Restaurants by Eat Out Magazine (2009), a Caterer & Hotelkeeper (Catey) award for ‘UK Newcomer of the Year’ (2008) and ‘Restaurant of the Year, Scotland’ at the AA Centenary Awards (2008).

Tom has continued to build his reputation for innovative cooking and The Kitchin’s philosophy ‘From Nature to Plate’, is a true reflection of Tom’s passion for the finest, freshest Scottish seasonal produce.

My connection with seafood

I am extremely passionate about using local, seasonal fresh seafood in my restaurant and at home. The reason I chose Edinburgh to open my restaurant was because of the wealth of amazing produce that can be found on our shores.  I have worked in some of the top restaurants in the world across Europe and I just couldn't believe all of the wonderful fish and shellfish that would arrive every day - all from my home of Scotland.  

Why sustainability is important to me

Most people might think that sustainable fishing, and responsible sourcing is an issue best left to the industry.  However, we can all make a difference by breaking our habits and trying new things at home or in restaurants. I am passionate about celebrating what we have right on our doorsteps.

The most commonly enjoyed seafood here in Scotland is still predominantly cod, salmon and haddock, caught in waters across the UK. Many are actually missing out on some absolutely incredible varieties of fish and shellfish that can be found locally, some of my favourites include sea bass, dab, Pollack or megrim.

I believe we should be trying to keep more of our great produce here in Scotland; even small measures can go some way to improving sustainability. Trying some different, local and seasonal fish fresh from our Scottish shores can help, and you can discover some fantastic new flavours and recipes at the same time.

http://www.thekitchin.com

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