Ingredients

Ingredients For the focaccia

• 1kg/2lbs 4oz French T55 flour, or strong white flour

• 4 tsp sea salt flakes

• 25g/1oz yeast

• 85ml/3fl oz extra virgin oil

• 550ml/1 pint tepid water

• few sprigs fresh rosemary

For the fennel salad

• 1 fennel, cut into matchsticks

• 1 Granny Smith apple, cut into matchsticks

• 2 limes, juice, one zested

• 1 tbsp caster sugar

• salt and freshly ground black pepper

• 250g/9oz salami, cut into matchsticks

For the sea bass

• 100g/3½oz new potatoes

• rock salt

• 100g/3½oz oz butter, softened

• 1 lemon, zest and juice

• sprig mint thyme

• 1 bay leaf

• 1x 2kg/4lb 8oz Cornish sea bass, filleted into four portions

• 50g/2oz rock samphire

• 50g/2oz sea pursalane

• 50g/2oz sea radish

• 50g/2oz wild fennel

For the sardines

• 1 tbsp olive oil

• 2 carrots, sliced

• 1 shallot, sliced

• 2 tbsp olive oil

• pinch saffron

• 2 star anise

• ½ tsp crushed coriander seeds

• 150ml/5fl oz dry white wine

• 3 tbsp white wine vinegar

• 1 tbsp caster sugar

• 25g/1oz chopped fresh coriander

• 4 sardines, butterflied, pin bones removed

• rock salt

For the oysters

• 3 free-range egg whites, beaten

• 200g/7oz Japanese panko breadcrumbs

• 4 rock oysters, shucked, shell reserved

• groundnut oil or vegetable oil, for deep frying

Description

Try This Celebration Of British Seafood For An Extra Special Lunch.

View Full Recipe