Sea bass with home made pasta

My daughter is going to hate me… I cooked her favourite pasta with the wrong fish. This is a wonderful recipe that my daughter makes for me probably once a week. However, usually it's made with red mullet, unavailable today, so this is Rosie’s Sea Bass pasta, made by me.

Sorry little one - keep cooking! x


Pasta Dough
1kg pasta flour
225g rich st ewe egg yolks
195g water
Using a pasta extruder, start by working the flour. Mix the yolks and water. Gradually add to the flour and work for 10 minutes until the dough has come together, don’t allow the dough to get too warm. Switch the machine to extrude setting and begin to cut the pasta onto a tray lined with semolina.

Seabass Sauce Base
1 fillet of seabass, pinboned and diced – skin on
1 fennel bulb, diced
2 shallots, diced
1 red chilli, seeds removed/diced
1 star anise
5g fennel seeds
1/3rd of an orange, zested
100g orange juice
100g pernod
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Whilst making this sauce, cook the pasta at the same time so it is ready at the point the sauce is finished.

Using a wide based sauté pan, starting over a high heat. Add a good amount of olive oil and then add the diced bass. Roast for 2/3 minutes allowing the bass to break down. Add the saffron, allow to bleed for 1 minute. Add the fennel, shallots, chilli, star anise and fennel seeds. Deglaze with orange juice and reduce by half. Add the Pernod and reduce by half. Add the cooked pasta and some of the pasta cooking water. Finish with finely cut parsley.