12 Months of Flavour
Each month we produce and print a recipe card featuring a favourite Jack dish that Matthew has developed, tasted, double checked and then tasted some more. The idea then is for everyone to try it at home for themselves. They are available directly from the pub or if you can't get to us for any reason then we will be happy to post you one - Simply click on the button to 'Join Our Mailing List' and we'll take care of the rest.
May 2008
What better fish for our new look recipe card. Bass has class, it is always a popular choice among diners at the Jack in the Green, and is very forgiving to busy chefs. We often receive very good line caught bass from local fishermen during peak season that is hard to beat. Interestingly, a bass needs to be five years old to reach sexual maturity so it’s not just the small ones which need protecting.
We have along our southern shores quite simply the best bass fishing in all the British Isles. Its firm creamy white flesh has a wonderful distinctive flavour pure enough to benefit from being just simply cooked and at the same time being robust enough to compete with the heady flavours of the orient when required. If you can’t find line caught, then good quality farmed sea bass are plentiful and can be a good alternative. Remember, buy as responsibly as you can.
Sea Bass with Fennel & Watercress (Serves 4)
Ingredients:
2 fennel bulbs (trimmed and outer leaves removed)
Sea salt and freshly milled pepper
Olive oil
Juice of half an orange
Juice of half a lemon
A bunch of watercress; with large stems removed, yielding approx 100g washed and well drained (I recommend a salad spinner for this task as any remaining liquid will only dilute your flavours later)
4 sea bass fillets with skin between 150g/175g (scales and bones removed – any fishmonger worth his salt will do this for you)
Method:
1. Using a peeler shave the fennel thinly into a large bowl.
2. In a separate bowl add a good glug of olive oil and the citrus juices (roughly 3 parts oil to 1 part acidity – as is the case for most dressings). Whisk well to emulsify.
3. Gently coat the fennel with the fresh dressing, cover with cling film and set to one side.
4. Trim the sea bass fillets if necessary and lightly score at close intervals using a sharp knife.
5. Season the fish well on both sides and heat a large non stick frying pan.
6. When hot add a little olive oil, gently place your bass in the pan skin side down and fry over a moderate heat for 3 - 3 and a half minutes or until your skin is golden brown and crisp and the flesh is cooked about two thirds of the way through.
7. Turn over and cook for only 30 seconds to 1 minute – the fish should still feel slightly springy when touched.
8. Add a drop or two of lemon juice to each fillet and leave in the pan somewhere warm.
9. Add the watercress to the fennel and dressing. Divide amongst four plates and sit the fish fillets on top. Serve with some steaming hot buttered new potatoes or, as we like to do at home, with a drizzle of homemade caper dressing (simply add 1 tbsp surfine baby capers, 1 tbsp chopped parsley and the juice of a lemon to 200ml fresh mayonnaise).
Tips:
If during the initial cooking the bass begins to curl at the edges apply a little gentle pressure to the centre of the fillet using either the back of a fish slice or palette knife until it resists no more.
