ROAST STONE BASS, BLACK GARLIC AND LEMON OIL, PARMENTIER POTATO AND OXTAIL FRICASSEE

Serves 6 Oxtail Fricassee Ingredients:

●● One oxtail about 1.5kg cut into 3cm chunks – ask your butcher to do it for you

●● Two tablespoons plain flour

●● Two tablespoons olive oil

●● One carrot - chopped

●● One stick celery - chopped

●● One onion - chopped

●● 400ml red wine

●● 1.2 litres beef stock

●● Sprigs fresh thyme and rosemary

Root Vegetables

●● Two carrots – peeled

●● Two parsnips

●● One small celeriac

●● Two king Edward potatoes Fish

●● Two tablespoons olive oil

●● Six 180g stone bass fillets – skin on/boned

●● Zest and juice of one lemon

●● Thin slices black garlic

To Finish

●● Few leaves baby spinach

Method:

1. For the oxtail – take the oxtail and dust with the flour, heat the olive oil in a casserole pan, add the oxtail and brown both sides. 2. Add the carrot, onion, celery and fry briefly, add the red wine stock, thyme and rosemary, bring to the boil, cover, reduce the heat slightly and simmer for three hours until very tender. 3. Leave to cool slightly then pick off the meat and place to one side. Strain the liquor through a sieve and reduce to form a sauce. 4. For the root vegetables, dice all the vegetables into neat cubes. Place the carrot, parsnip and celeriac in an oven-proof tray, drizzle with oil, season and cover with tin foil. Roast in a hot oven 180C for about 20 minutes until al dente. 5. Blanch the potatoes blanch in vegetable oil at 120C before increasing the temp to 180C and cook until golden and crisp. Finish tossed with goose fat and chives if desired. 6. When ready to serve – heat a non-stick pan, seal the stone bass skin side down until golden – turn over then add the lemon zest and garlic and baste until cooked through. Finish with a squeeze of lemon juice. 7. For plating up, arrange the crispy potatoes and root vegetables on a plate, add the oxtail meat to the sauce, bring to the boil then spoon over. Add a flourish of spinach before finishing with the stone bass.