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Dorset PLENTY
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From Port to Plate : Sea Bass
It ’ s all about the bass at this time of year , says Samways ’ Mark Machin
For a country that most likes its fish dipped in batter and deep fried at 191 ° C , the Latin American ceviche method of curing raw fish with citrus juice can feel like you aren ’ t doing enough . But that ’ s the point . It ’ s also why you should also only use the freshest fish possible . As well as minimizing the risk of food poisoning , ceviche lets the natural flavour of the fresh fish come through . And what a flavour it is when you ’ re talking about juicy , sweet sea bass .
A victim of its huge growth in popularity , there are several conservation measures in place in Dorset waters for sea bass , so talk to your fish monger and refer to www . southern-ifca . gov . uk . Other great alternatives at this time of year would be grey mullet , mackerel or hand dived scallops , they should all be interchangeable in this recipe .
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Samways Fish Shop 9B & 9C West Bay , Bridport , DT6 4EN www . samwaysfish . com Tel : 01308 424496
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Sea Bass Ceviche with Fish Broth
Ingredients
Serves 4
1 small wild sea bass ( no smaller than 42cm in length ) filleted and skinned and cut into 1cm dice 1 pink grapefruit segmented and cut into 1cm dice 8 walnuts cut into small pieces 1 tablespoon crushed coriander seeds 1 bunch fresh coriander
Juice of 1 lime Walnut oil
Salt Pepper
500ml fish stock 4 tablespoon Tamari soy sauce
Method
Serves 4
1 . Mix together the diced sea bass , grapefruit , walnut pieces and coriander seeds . 2 . Season with the lime juice , walnut oil , salt and pepper . Place in the fridge to marinate for 5 mins . 3 . While the ceviche is marinating , gently heat the fish stock with the Tamari sauce and season with lemon juice . Do not boil . 4 . Serve the ceviche in the base of small bowls and pour around your fish broth , garnishing with a few drops of walnut oil and fresh coriander sprigs .
www . menu-dorset . co . uk