This is a really quick recipe, As simple as it can get
This recipe will serve 4 people
Prep time 1 hour
Cooking time 30 minutes
4 Large sea bass fillets cut into halves
A splash of rapeseed oil
A good handful of chervil, tarragon and dill
50g of caster sugar
4 Braeburn apples
1 litre of good quality fish stock
1 litre of double cream
8 lemongrass stalks
4 Limes Juiced
Pre heat your oven to 190c and place a non stick baking tray in the oven to heat.
Cut a piece of greaseproof paper to fit the baking sheet.
Lightly oil the greaseproof paper.
Zest some of the limes over the greaseproof.
Chop the herbs and sprinkle half over the greaseproof.
Now place the sea bass on top of the herbs.
Make the lime syrup by zesting 6 of the limes into a saucepan, now squeeze in the juice into the pan and add 100ml of water and 50g of sugar, slowly boil and reduce to a thick syrup, set aside.
Now make the apple and lime puree by peeling and coring the apples, chop into pieces, place in a saucepan and add the zest and juice of the remaining limes, add a good pinch of sugar, cook on a low heat until the apples are really soft, puree the mixture in a food processor.
Now make the lemongrass sauce by putting the fish stock into a saucepan and reduce by half, now add the cream and 6 of the lemongrass stalks, simmer and reduce by two thirds, place the mixture into a food processer with the remaining lemongrass and blitz to a puree, pass through a sieve into a saucepan, add a squeeze of lemon and season to taste.
Now season the sea bass and carefully slide the greaseproof with the sea bass onto the pre heated tray, put the tray into the oven and cook for 5 minutes
To plate up, divide the apple puree between 4 warm plates, carefully lift the sea bass onto each plate, spoon around some of the lime syrup and the lemongrass sauce, sprinkle over the remaining herb