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Ingredients

• 1 sea bass, about 1.6kg
• 100 g or small bunch fronds fennel, or a few thyme sprigs
• 900 g puff pastry
• 4 ready-made large, thin herb crpes, (optional)
• 8 large spinach leaves, blanched for 20 seconds and wrapped in a damp tea towel, kept separate
• 1 egg, yolk only
• 1 tbsp milk
• clarified butter, to glaze

• 20 g plain flour
• 50 ml milk
• 2/3 eggs
• 5 g chopped or snipped herbs, such as flat-leaf parsley, chervil and chives
• 10 g clarified butter

• 1 tbsp white wine vinegar
• 3 tsp white peppercorns, crushed
• 4 eggs, yolks only
• 250 g freshly clarified butter, cooled to tepid
• 75 ml whipping cream
• 1 lemon, juice only

Description

Michel Roux’s Regal Dish Takes Time, But All The Elements Can Be Prepared Ahead, Then All You Do Is Take The Fish In Its Pastry Crust From The Fridge To The Oven 40 Minutes Before You Want To Serve It.

UK TV