• 320 g of seabass; cut into 4 even portions
  • 4 red prawns; cleaned and halved
  • 2 scallops, cleaned and roe removed, cut into slices
  • extra virgin olive oil
  • salt, preferably from Cervia
  • Sarawak black pepper
  • 1 celery stick, chopped into segments
  • 1 Granny Smith apple, roughly chopped
  • 1/2 fennel bulb, roughly chopped
  • 1/2 lemon, chopped into chunks
  • 1 handful of shiso cress leaves
  • 20 g of bottarga, grated

  1. Preheat a water bath to 80°C
  2. Cut 320 g seabass into 4 even portions and place in individual vacuum bags with a little extra olive oil, salt and pepper. Seal in a chamber sealer and cook for 7 minutes
  3. Meanwhile, prepare the sauce. Gather 1 chopped celery stick, 1 roughly chopped Granny Smith apple, ½ roughly chopped fennel bulb, ½ chopped into chunks lemon. Blitz together the celery, apple, fennel and lemon in a blender until smooth and pass through a fine sieve to leave a fine sauce
  4. To serve, divide the sauce between 4 deep serving plates. Remove the seabass pieces from the bags and place in the middle of each plate, topping with pieces of 4 cleaned, cut lengthways red prawns and 2 cleaned, roe removed cut into slices scallops. Season with salt and pepper, then garnish with 1 handful of shiso leaves and 20 g grated bottarga and a drizzle of olive oil