A sophisticated seafood dish combines multiple complex elements, featuring sea bass with hazelnut pesto, bagna cauda, and charred purple sprouting broccoli. The recipe showcases intricate techniques and beautiful layered Mediterranean flavours.
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Adam Byatt
From Saturday Kitchen
Nutrition Analysis: A balanced dish with lean sea bass protein, healthy olive oils, and nutrient-rich broccoli. The recipe offers omega-3 fatty acids, complex vegetable nutrients, and moderate fat content from nuts and dairy elements.
Equipment
Ingredients
For the Hazelnut Pesto
- Olive oil to cover
- Piedmont hazelnuts 1kg/2lb 4oz
- Salt pinch
For the Bagna Cauda
- Whole milk 500g/1lb 2oz
- Garlic cloves 50g/1¾oz, chopped
- Anchovies 250g/9oz
- Free-range egg yolks 5
- Dijon mustard 40g/1½oz
- Vegetable oil 700ml/1¼ pint
- Olive oil 300ml/10fl oz
- Warm water 120ml/4fl oz
- Sea salt 1 tsp
- Lemons 2, juice only
For the Sea Bass
- Sea bass loin 250g/9oz, sliced
- Blood oranges 2, segmented and juiced
- Salt and pepper to taste
- Red chilli 1, seeds removed and finely sliced
- Edible marigold leaves to garnish
For the Sousing Liquor
- White wine vinegar 100g/3½oz
- Caster sugar 50g/1¾oz
For the Purple Sprouting Broccoli
- Purple sprouting broccoli 1kg/2lb 4oz, outer leaves removed
- Olive oil 2 tbsp, for grilling
- Salt pinch
To Serve
- Parmesan 20g/¾oz, freshly grated
- Smoked anchovy 1
Method
Prepare the Hazelnut Pesto
- Heat olive oil to cover in a large frying pan
- Add 1kg/2lb 4oz Piedmont hazelnuts
- Season with a pinch of salt
- Cook slowly until nuts are a medium–dark golden colour
- Leave to cool slightly
- Transfer hazelnut mixture in small batches to a blender
- Add olive oil and blend to a coarse texture
- Set aside
Prepare the Bagna Cauda
- Blend 500g/1lb 2oz whole milk, 50g/1¾oz chopped garlic cloves, 250g/9oz anchovies, 5 egg yolks, 40g/1½oz Dijon mustard
- Blend at 50°C for 10 minutes using a thermomixer
- Alternatively, pass through a sieve
- Keep warm
Prepare the Sea Bass
- Lay 250g/9oz sea bass loin on a plate
- Whisk 100g/3½oz white wine vinegar, 50g/1¾oz caster sugar, and 50g/1¾oz water in a jug
- Pour liquor over fish
- Leave for 2 minutes
- Move to a clean plate
- Season with salt and pepper
- Set aside
- Make a dressing with juice from 2 blood oranges and equal olive oil
- Add salt to dressing
Prepare the Broccoli
- Blanch 1kg/2lb 4oz broccoli in boiling salted water for 1 minute
- Refresh in iced water
- Preheat barbecue or griddle pan
- Add 2 tbsp olive oil and pinch of salt to broccoli
- Char broccoli to colour slightly and warm through
Finish and Serve
- Place broccoli on serving plate
- Top with bagna cauda
- Add hazelnut pesto
- Sprinkle 20g/¾oz Parmesan
- Top with 1 smoked anchovy
- Add sea bass to plate
- Garnish fish with 2 blood orange segments
- Add 1 finely sliced red chilli
- Add marigold leaves
- Drizzle with orange dressing
- Serve immediately
Suggested Wine Pairing
Majestic: Villa Maria Cellar Selection Marlborough Sauvignon Blanc
This crisp, zesty Sauvignon Blanc offers vibrant notes of gooseberry and passionfruit. Its bright acidity complements the rich hazelnut pesto and cuts through the oily sea bass, while its herbaceous undertones enhance the dish’s fresh elements.
Tesco: Finest Premier Cru Chablis
This elegant Chablis boasts a mineral-driven profile with hints of green apple and lemon. Its clean, flinty character pairs beautifully with the delicate sea bass, while its subtle oak influence harmonises with the nutty pesto.
Sainsbury’s: Taste the Difference Albariño
This Spanish white wine offers aromas of peach and citrus with a refreshing salinity. Its crisp acidity and mineral notes complement the sea bass perfectly, while its fruity character balances the rich bagna cauda sauce.
What can you serve with this
- Crusty sourdough bread to mop up sauces
- Fennel salad with light vinaigrette
- Roasted Mediterranean vegetables
- Citrus-dressed rocket
- Warm focaccia
Nutri-score Health Check
Nutri-Score: B (Balanced)
This recipe receives a B rating due to lean protein from sea bass, healthy oils, and vegetable content. The dish balances nutritional elements with complex preparation techniques.
Recipe FAQ
- Can I substitute sea bass? Try sea bream or mackerel
- Are marigold leaves essential? Optional garnish, can be omitted
- How long does bagna cauda keep? Best served immediately
- Can I make this vegetarian? Challenging due to anchovy content
- What if I can’t find Piedmont hazelnuts? Standard hazelnuts work fine
- Is this dish gluten-free? Mostly, check mustard ingredients
- How difficult is this recipe? Advanced, multiple techniques required
- Can components be prepared in advance? Pesto and bagna cauda can be pre-made
What if I don’t have a thermomixer?
A thermomixer is a versatile kitchen appliance that combines heating, mixing, and sometimes chopping or blending. If you don’t have a thermomixer, you can replicate its functions using alternative equipment. Here’s a breakdown:
If you don’t have a thermomixer, you can prepare the bagna cauda using alternative methods:
– Blend the ingredients (except egg) in a standard blender or food processor.
– Pass the blended mixture through a fine-mesh sieve to ensure a smooth consistency.
– Use a low heat on the stovetop to warm the sauce, stirring frequently to prevent burning.
– Alternatively, follow the traditional method of slowly simmering garlic and anchovies in a pan on low heat, then adding other ingredients.
The key is to cook the sauce gently to avoid burning the garlic and to achieve a smooth, creamy texture. While a thermomixer provides precise temperature control, these methods will still produce a delicious bagna cauda.