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Recipe file Carte blanche


JOIN TOPPING & CO FOR A DEMO, TALK AND TASTING WITH DOUBLE MICHELIN-STARRED CHEF NATHAN OUTLAW THIS MONTH, TO CELEBRATE HIS NEW BOOK, FISH KITCHEN. HERE’S A SNEAK PREVIEW... PHOTOS BY DAVID LOFTUS


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“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: 1 bass, about 2kg, scaled and gutted 36 anchovy fillets in oil, drained 1 garlic clove, peeled and finely chopped Finely grated zest of 1 lemon 1 tsp chopped flat-leaf parsley About 50ml light rapeseed oil Anchovy, mint and coriander dressing 3 anchovy fillets in oil, drained 25ml lime juice 50g coriander leaves 50g mint leaves About 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


Raw bass with anchovy, mint and coriander dressing


(Serves 6 as a starter)


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.


www.mediaclash.co.uk


Bath Life 30 57


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