Cured sea bass with purple sprouting broccoli, hazelnut pesto and bagna cauda

1. 1

   To make the hazelnut pesto, heat the oil in a large frying pan. Add the hazelnuts and season with the salt. Cook slowly until the nuts are a medium-dark golden colour. Remember the nuts will carry on cooking once removed from the pan.

2. 2

   Leave to cool slightly. Transfer the hazelnut mixture in small batches to a blender or food processor with the olive oil. Blend to a coarse texture. Set aside.

3. 3

   To make the bagna cauda, blend at 50C for 10 minutes, using a thermomixer. Alternatively, blend the ingredients (minus the egg) and pass through a sieve. Keep warm.

4. 4

   To make the sea bass, lay the sea bass on a plate.

5. 5

   To make the sousing liquor, whisk together the vinegar, sugar and 50g/1¾oz water in a jug.

6. 6

   Pour the liquor over the fish. Leave for 2 minutes and then move onto a clean plate and season with salt and pepper. Set aside.

7. 7

   Make a dressing with the orange juice and the same quantity of olive oil and salt. Set aside.

8. 8

   To make the broccoli, blanch the broccoli in a saucepan of boiling salted water for 1 minute and refresh in iced water.

9. 9

   Preheat a barbecue or griddle pan. Add oil and salt to the broccoli. Char the broccoli on the barbecue or griddle pan to colour slightly and warm through.

10. 10

    Place the broccoli on a serving plate with the bagna cauda. Top with the hazelnut pesto, Parmesan and smoked anchovy. Add the sea bass to the serving plate and garnish the fish with the orange segments, chilli, marigold leaves and dressing. Serve immediately.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.