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Ingredients

• 6 langoustines
• 50 g shallots, sliced
• olive oil, for frying
• 1 tbsp tomato pure
• 50 ml brandy
• 25 ml aniseed liqueur, such as pernod
• 25 ml vermouth
• 3-4 stems of tarragon
• 2 star anise
• 1/2 litres fish stock
• 250 ml double cream
• 1 vanilla pod, split, seeds removed

• 1 large beetroot
• 1 celeriac
• 50 g mangetout
• 50 g sun-dried tomatoes
• 1 x 180 g sea bass, scaled and pin boned
• 1 tbsp plain flour, for coating
• olive oil, for frying
• 1 tsp butter
• 50 g fresh wild mushrooms
• g black caviar

Description

For Decadent Showmanship, Try Richard Phillips' Adventurous Fish Dish With Sweetly Spiced Sauce

UK TV