TOM HUNT

Lightly grilled sea bass fillets, parsnip beignet and
chestnut mushroom broth

Ingredients
250g sea bass filleted and boned
Beignet
1 Large parsnip
50g butter
50g plain flour
1 large egg
Salt and black pepper
Broth
1 small white onion diced
2 garlic cloves finely chopped
1 small fennel bulb diced
4 chestnut mushrooms thinly sliced
50g butter
2 tablespoons vermouth
125ml pint white wine
125ml pint fish stock
1 bay leaf
1 sprig fresh thyme

Method
For the beignet, Peel, dice and boil the parsnip until just cooked then drain and return to the pan. While still warm add the butter, flour and egg and beat until the mixture is combined and thickened, leave to cool.
For the mushroom broth sauté the onion, garlic, fennel and mushrooms in half the butter until softened. Add the vermouth and white wine and boil until reduced by half then add the fish stock, bay leaf and thyme, reduce by half again. Sauté the mushrooms until soft in the butter and add to the liquor whisking in the butter from the mushrooms.

Quennell the beignet mixture with 2 dessert spoons and deep fry at 150 degrees until golden brown and crisp. Set aside and keep warm.
Place the sea bass fillets, skin side up on a baking tray, drizzle with olive oil and season well. Cook under a hot grill for about 6-8 minutes until just firm to touch.

Serve the fillets on the beignets and spoon the broth over the top… Yummy Yum Yum!!