Fisherman’s Lunch

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1kg/2lbs 4oz French T55 flour, or strong white flour
• 4 tsp sea salt
• 25g/1oz yeast
• 85ml/3fl oz extra virgin oil
• 550ml/1 pint tepid water
• few sprigs fresh rosemary
• 1 fennel
• 1 Granny Smith apple
• 2 limes
• 1 tbsp caster sugar
• salt and freshly ground black pepper
• 250g/9oz salami
• 100g/3½oz new potatoes
• rock salt
• 100g/3½oz oz butter
• 1 lemon
• sprig mint thyme
• 1 bay leaf
• 1x 2kg/4lb 8oz Cornish sea bass
• 50g/2oz rock samphire
• 50g/2oz sea pursalane
• 50g/2oz sea radish
• 50g/2oz wild fennel
• 1 tbsp olive oil
• 2 carrots
• 1 shallot
• 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
• rock salt
• 3 free-range egg whites
• 200g/7oz Japanese panko breadcrumbs
• 4 rock oysters
• groundnut oil or vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the flour, sea salt, yeast and first tablespoon of caster sugar in a large bowl. Add the extra virgin oil, tepid water and chopped rosemary, and knead about 10 minutes until smooth. Cover and rise about 45 minutes until doubled.

2. Shape the dough into a loaf, set it on a tray, and rise 20 minutes. Bake at 220°C [425°F] for about 30 minutes until golden and hollow-sounding. Cool on a rack.

3. Heat the 2 tbsp olive oil in a pan. Soften the diced carrots and shallot, then add the wine, white wine vinegar, second tablespoon of sugar, saffron, star anise, crushed coriander seeds, bay leaf, mint thyme sprig and a splash of water. Simmer 15 minutes.

4. Season the sea bass inside and out with rock salt and black pepper, rub with the 1 tbsp olive oil and stuff with the sliced fennel bulb. Bake at 200°C [400°F] for 25 to 30 minutes until the thickest part reaches 145°F (63°C) and the flesh flakes.

5. Boil the new potatoes in salted water until tender, drain, and toss with the butter, salt and pepper. Keep warm.

6. Fry the salami slices in a dry pan until crisp at the edges and heated through.

7. Dip the sardines in the lightly beaten egg whites, coat in panko and fry in groundnut or vegetable oil at 180°C [350°F] for about 3 minutes per side until golden and the flesh is opaque (145°F [63°C]).

8. Shuck the rock oysters, grill or sear them in a hot pan for 2 to 3 minutes until the flesh is opaque, then serve with lemon wedges. Toss the sliced apple, shaved fennel and samphire, purslane, sea radish and wild fennel with lime juice and oil. Serve everything with the broth, bread, chopped coriander and lemon wedges.