INSTRUCTIONS
140g
Thick fillet of line-caught bass
1cl
Campari
2g
Cornflour
¼
Fennel
1
Lemon
20cl
Water
5g
Coriander seeds
Olive oil
Garlic, thyme, bay leaf
Salt, pepper
Finely crush half the coriander seeds. Finely chop the fennel then season with lemon juice, olive oil, crushed coriander seeds, salt and pepper. Leave to marinate for around 20 minutes. Bring 50g of Ponthier watermelon 100% purée to the boil and thicken with cornflour. Take it off the heat and when it has cooled to warm, add the Campari.
In a steamer, put 50g Ponthier watermelon 100% purée, water, the remaining coriander seeds, garlic, thyme and bay. Add a rack then start boiling. Season the bass fillet and place it on the rack. Cover, turn the heat off and leave to cook for around 10 minutes.
Then cover the bass fillet with the watermelon / Campari glaze. Arrange the marinated fennel in the middle of the plate then place the bass fillet on top and season with pepper.
EXTRA TIP
The Campari is not essential but adds a subtle bitterness to the dish.
Products used
