Seared Fillet of Seabass with Tomato and Onion Confit and Sherry Vinegar Nage Infused with Tarragon - spring onions

Method

• Preheat oven to 350 degrees F.
• Slice the onions and cut the cherry tomatoes in half.
• Mix together in a bowl, then add 1/2 cup sherry vinegar and leave to marinate for 30 minutes.
• Place the shallots into a small saucepan and add the remaining 1/2 cup sherry vinegar.
• Pick off the tarragon leaves, set aside, and add the stalks to the pan.
• Bring the vinegar mixture to a boil and allow to reduce by 2/3.
• Remove pan from heat and start to whisk in the diced butter.
• Keep the pan warm but do not allow it to get hot as this will cause the butter to separate and will split the sauce.
• When all the butter has been whisked in, pass the sauce through a sieve into a clean pan and keep warm.
• Remove the onion and cherry tomatoes from the marinade and place in a saucepan.
• Sweat the mixture over the medium heat until the tomatoes start to break down.
• Add approximately 1/2 of the remaining marinade and cook slowly over moderate heat for 30 minutes.
• While the tomatoes and onions are cooking, take the sea bass fillets and the scallops and season them with salt and pepper.
• Sear the sea bass fillets in a very hot non-stick frying pan, skin-side down first.
• When golden brown, remove from the frying pan, place onto a baking tray and cook in the oven for 3 to 4 minutes.
• Do exactly the same with the scallops.
• Blanch the baby asparagus and chives separately, in boiling, salted water.
• Remove from the water and tie the asparagus into bundles of 10 using a blanched chive.
• To assemble, put 1 piece of sea bass on each plate and top with the confit of tomatoes.
• Place the second piece of sea bass on top and lean the asparagus bundle against the sea bass.
• Take the tarragon leaves that were set aside and roughly chop them.
• Add the tarragon to the warm sauce and spoon sauce around plate.
• Add a scallop to the side of each plate and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
• The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.