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Roast sea bass with grilled asparagus, clams and artichoke vinaigrette – by Richard Corrigan

11 September 2006

INGREDIENTS

(serves one)

6 grilled asparagus
125g sea bass
50ml tomato fondue
10g artichoke cooked and diced
6 Venus clams
5ml lemon juice
10ml olive oil
Picked herbs

Tomato fondue 100g onion chopped
3 cloves garlic crushed
20ml olive oil
1 bayleaf
2 sprigs thyme
500g tomatoes (blanched peeled and roughly diced)
Salt and pepper

METHOD

Cook asparagus in salted water drain and refresh. Brush lightly with oil and mark on grill.

Sear sea bass in frying pan and finish in hot oven for four to five minutes.

Make tomato fondue by sweating onions and garlic in olive oil add bayleaf thyme and tomato and simmer and reduce until thick. Adjust seasoning. Finish the fondue with diced artichoke clams lemon juice and olive oil.

Place warmed asparagus on plate bass on top. Add clam and artichoke sauce around this and finish with herbs.

Richard Corrigan

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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