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Patrician(1) (iou) and Sea bass baked in salt with preserved lemon sauce and pilaff rice (recipes)


Patrician(1) (iou)



Patrician adjective2. L19.
[from Latin Patricius Patrick (see below) + -AN.]
Pertaining to or founded by St Patrick, 5th-cent. apostle to, and patron saint of, Ireland.

Sea bass baked in salt with preserved lemon sauce and pilaff rice (recipes)






Makes 4



Preparation time

1-2 hours



Cooking time

30 mins to 1 hour

















Ingredients



For the pilaff rice500g/1lb 2oz basmati rice80g/3oz butter½ tsp fennel seedssalt and freshly ground black pepperFor the fish2 x 400g/14oz whole sea bass, scaled and gutted1kg/2½lb coarse sea salt (approximately)4 garlic cloves For the preserved lemon sauce1 preserved lemon1 tbsp salted capers, soaked in water and drained4 garlic cloves2 tbsp olive oil (approximately)freshly ground black pepperFor the watercress salad2 bunches watercress2 tsp white Wine vinegar3 tbsp olive oilsalt and freshly ground black pepper



Method



1. Wash the rice and soak for an hour in a bowl of cold water, changing the water occasionally.2. Preheat the oven to 180C/350F/Gas 4.3. For the fish, wash the fish in cold water and set aside.4. Spread a layer of salt at the bottom of a Baking sheet and place the two whole fish on top. Stuff two garlic cloves inside each fish, and cover with coarse sea salt. Sprinkle lightly with a few handfuls of water. Bake in the oven for 35 minutes. 5. For the pilaff, drain the rice. In a medium saucepan melt the butter, before adding the fennel seeds. When the butter changes to a light brown colour and gives off a caramel-like aroma, stir in the rice. Season with salt and freshly ground black pepper and turn the heat up high.6. Pour in enough hot water to cover the rice by about 2cm/¾ of an inch. Cover the pan and cook on a high heat for 5 minutes. Reduce the heat and cook for a further 10-15 minutes, with the lid still on, until the rice is tender and there is a layer of slightly caramelised and crisp rice on the base of the pan.7. To make the sauce, remove the pith from the lemon and wash the skin in cold water. Finely chop the lemon, capers and garlic. Mix the chopped ingredients with a few tablespoons of olive oil, until the texture resembles that of a thick sauce. Season with pepper. 8. Remove the rice from the heat and leave to rest with the lid on, for a few minutes, before stirring with a fork to separate the grains. Remove the fish from the oven. 9. For the watercress salad, wash the watercress well and remove the large stems. Place the leaves in a salad bowl. Whisk together the white Wine vinegar, olive oil and seasoning and dress the salad with this vinaigrette. 10. Carefully remove the salt crust from the fish and brush off any excess salt. Let the fish cool, before peeling off the skin. With a spatula, remove the fillets and arrange on a serving dish with the lemon sauce drizzled on top. Serve with the pilaff rice and watercress salad.