6 baby fennel hearts
100g baby spinach
1 x 250g slice of sea bass cut from an 8lb fish
400ml fish stock
1 old and 1 new vanilla pod
200ml vegetable stock
2tsp double cream
Salt and pepper
Peel salsify and keep in lemon juice water. Cook in milk and lemon juice for 15 minutes. Cool and cut into batons. Braise in fish stock and butter.
Braise fennel hearts in oven for 15-20 minutes in fish stock. Cook baby spinach at last minute in butter. Roast sea bass on skin side in hot oven.
For sauce infuse fish stock with old vanilla pod for 20 minutes. Strain and infuse again with new vanilla pod. Combine fish and vegetable stocks. Heat sauce and finish with double cream butter lemon juice and seasoning.
Froth up sauce with hand mixer. Place sea bass on plate pour sauce around and put froth on top of fish.