Recipe for :

This recipe comes from Chef Ciaran Hickey who is based in Istanbul, Turkey (see his biography) and has been provided by the Global Chef's website

Ingredients

4 x 6oz (180 g) Sea Bass Fillets
8 ea Tomatoes (Peeled)
12 ea Crawfish Tails
16 ea Basil Leaves
40 ea Cherry Tomatoes

For The Sauce:
1 ltr (1 pt) Fish Stock
12 cl (4 oz) White Wine
2 ea. Chopped Shallots
180 g (6 oz) Butter
12 cl (4 oz) Cream
Chopped Chives

• Season the Sea Bass and sauté in a hot skillet and finish the cooking process in the oven.

• Cut the tomatoes in to quarters, remove the core, seeds and dice(1cm 1/4inch), half the cherry tomatoes. Sauté the tomatoes with olive oil and the whole basil leaves.

• In a separate pan sweat the shallots, add the fish stock and reduce by half, then add the white wine and again reduce by half.

• The next step is to add the cream reduce and then begin to incorporate the butter and finish with chopped chives.

• Finally season and sear the crawfish tails.

• Garnish with lemon wafer.

Lemon Wafer:

• Slice the lemon wafer thin, place in a bowl and cover with boiling simple syrup and refrigerate for 24 hours.

• Remove the lemon slices, shake free excess syrup and lay on a silver plate (or baking parchment and leave in a warm oven (190°F) for 24 hours

Serves 4

Ciaran Hickey