The Delaunay’s Seared Sea Bass, orange braised endive
Fillet of sea bass, with white endive braised in orange juice, star anise and shallots. (please note the fish requires pan-frying).
Allergens: Sulphur dioxide, fish, milk
For information on ingredients & allergens please email email@example.com
Remove the fish from the packaging, pat dry and season with sea salt. Heat a frying pan over a medium heat with 10ml (dessert spoon) of olive oil.
Fry the fish skin side down for 4 minutes, turn over and cook the fish for a further 1 minute or until firm to the touch, and piping hot.
ENDIVE AND ORANGE SAUCE
Heat the endive in a small pan over a medium heat until cooked through and piping hot (approx 5 minutes). Remove from the heat and add the sauce.
This dish cannot be cooked in the microwave.
Keep refrigerated and consume within 2 days
of delivery. Please note, this dish is not suitable for freezing.