Pan-fried sea bream, fennel salad, warm beetroot jelly and brown shrimp vinaigrette

Shopping list

• Fruit and vegetables

  • 300ml/11fl oz beetroot juice
  • 2 strips peeled orange zest
  • 1 fennel bulb, finely sliced
  • 1 lemon, juice only
  • 1 tbsp chopped fresh chives
  • 4 oranges, 2 peeled, segmented and diced, 2 zested and juiced
  • ½ lemon, juice only
  • 3 tbsp coriander cress

• Cooking ingredients

  • 50g/2oz caster sugar
  • 1 star anise
  • 50ml/2fl oz red wine vinegar
  • 4 black peppercorns
  • ¼ tsp mustard seeds
  • pinch sea salt flakes
  • 2 tbsp rapeseed oil
  • sea salt and freshly ground black pepper
  • 50ml/2fl oz white balsamic vinegar or sweet white wine vinegar
  • 200ml/7fl oz rapeseed oil
  • 1 tbsp rapeseed oil
  • sea salt

• Drinks

  • 50ml/2fl oz port

• Meat, fish and poultry

  • 30g/1¼oz small brown shrimps
  • 4 sea bream fillets, pin bones removed

• Other

  • 4g/⅛oz agar agar flakes

Back to recipe