Method:
Brown Shrimps:
Heat a pan and soften the shallots and garlic with butter, being careful not to add colour.
Remove from the heat and add the brown shrimps.
Season with salt and lemon juice to taste.
Refrigerate until ready to serve.
Pickled Shallots:
Combine all the ingredients together to make a sweet pickle liquor.
Marinade the onion rings for 20 minutes then heat to 60°C.
Remove the onion rings from the liquor.
Orange Purée:
Mix the water, sugar, fennel and coriander seeds in a pan and bring to the boil.
Boil the oranges in the syrup until soft.
Blitz and strain to remove all lumps and seeds.
Add the curry oil to taste and set aside.
Sea Bass:
Pan-fry the Sea Bass skin side down until crispy.
Turn the fish onto the flesh side and remove the pan from the heat.
The residual heat will continue to cook the fish and turn the flesh an opaque white.
Season with salt and lemon juice to taste.
Sea Vegetables:
While the fish is resting, bring a pan of water to the boil.
Cook the sea sandwort for 2 minutes.
Cook the sea purslane for 1 minute.
Cook the samphire for 45 seconds.
Season to taste and serve immediately.
To Serve:
Add the chopped chives to the brown shrimps and warm through gently before serving. Warm through the orange purée. Spoon the orange purée onto the plate. Create a bed of sea vegetables and place the Sea Bass on top, skin side up. Pile the brown shrimp up on the plate and top with the pickled shallot rings.