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Barbecue Sea Bass on Samphire with Aioli
4 Portions

1 large sea bass (1.5kg)
1 bulb of fresh fennel, roughly chopped (sprigs left on)
2 garlic cloves, roughly chopped
maldon salt and freshly ground black pepper

300g samphire, tough stalk trimmed leaving the tender sprigs
2 Tbsp butter
juice of 1/4 of a lime
freshly ground black pepper

2 egg yolks
1 tsp Dijon mustard
1 garlic clove, finely chopped
juice of half a lime
300ml olive oil
maldon salt

Bring a barbecue to a medium low heat. Fill the cavity of the fish
with the fennel, garlic and rosemary sprigs. Season the fish with
a little salt and pepper and place it in a barbecue fish rack.
Place the fish on the barbecue and cook it for 7-8 minutes on each
side being careful not to overcook it. The fish is ready when it
eyes are opaque and the flesh is firm to touch. Serve or keep warm
until ready to serve.

Rinse the samphire in plenty of water. Bring some water to the boil
in the bottom of a steamer. Place the samphire in the top half of
the steamer and steam it for 3-5 minutes until just tender and hot.
Toss the samphire in a bowl with the butter, lime juice, and freshly
ground black pepper. Serve or keep warm until ready to serve.

Place the egg yolks in a blender with the garlic, lime juice, Dijon
mustard and a pinch of salt. Process it briefly so that the garlic
is pureed. With the motor running gradually add the olive oil until
you have a thick emulsion (like mayonnaise). If you don't have a
blender crush the garlic finely and whisk with the egg, lime juice
and Dijon. While whisking gradually add the olive oil until you have
a thick sauce. Serve the aioli at once or cover and refrigerate it
up to an hour in advance.

Place the samphire on a large serving plate. Place the sea bass on
the bed of samphire and serve the fish with the garlic aioli.


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