Pan-roasted fillet of line fish, charred baby fennel, tomato fondant and fresh pea sauce – by George Jardine

Ingredients (serves two)

For the tomato fondant
1 small onion, chopped
2tbs olive oil
5 whole tomatoes, skinned and deseeded

For the pea sauce 50ml mussel stock
100ml water
100g fresh peas, shelled
Salt and pepper

For the main dish
2 fillets of fish, scaled and pin-boned
2 bay leaves
2tbs oil
Salt and pepper
2 baby fennel, cut in half and confit in olive oil until al dente
100g fresh peas
2 tomatoes, cut into concassé
Coriander leaves, picked

MethodTo make the tomato fondant, fry the onion in olive oil until transparent. Add tomatoes and cook slowly until all the moisture is well reduced. Pass through a fine sieve and reserve.

To make the pea sauce, boil stock and water, add peas and cook for 30 seconds. Purée in a blender and pass through a fine sieve. Cool at once on ice. Reserve.

Season and fry-off fish fillets in hot oil in pan with the bay leaves. Chargrill the fennel on one side. Pan-fry the fresh peas in a hot pan for 30 seconds. Add the concassé and coriander leaves. Froth the sauce before serving with reheated fondant and sauce.

George Jardine

Photo © Sam Bailey