for 4 person

Marinade

5 dl	water
4 bag	Earl Grey-tea, 1 bag cut open
1	star anise
400 g	fillet of sea bass (organic)

Rice

1 tbsp	butter
250 g	Venere rice
4 dl	water
1 tsp	salt
½ bunch	chervil, roughly chopped

Earl Grey beurre blanc

2 tbsp	herbal vinegar
1	shallot, finely chopped
100 g	butter, cut into pieces, cold
	salt and pepper to taste

To fry

1 tbsp	clarified butter
2	raw beetroots, thinly sliced
¼ tsp	salt
a little	pepper
¼ tsp	salt
½ bunch	chervil, leaves torn off

How it's done

Marinade

Bring the water to the boil, add the sealed teabag and allow to steep for approx. 5 mins. Remove the teabag, add the star anise and the contents of the teabag, leave to cool. Add the fish, turn once, cover and marinate in the fridge for approx. 4 hrs. Set aside 200 ml of the marinade for the sauce.

Rice

Heat the butter in a pan. Add the rice and sauté while stirring. Pour in the water, season and bring to the boil. Cover and simmer over a medium heat for approx. 40 mins., stirring occasionally, mix in the chervil.

Earl Grey beurre blanc

Place the reserved marinade, vinegar and shallot in a pan and bring to the boil. Turn down the heat, reduce the liquid to approx. 50 ml, strain, squeeze out the shallot. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.

To fry

Heat the clarified butter in a non-stick frying pan. Season the beetroot, cover and fry for approx. 10 mins., stirring occasionally. Remove the lid, fry for a further 5 mins., remove from the pan and keep warm. Heat a little more clarified butter in the same pan, if necessary. Wipe the marinade from the fish fillets. Salt the fish, place in the pan (skin side down) in batches, fry for approx. 2 mins. Turn the fillets and fry for approx. 1 min. until cooked. Serve the rice and beetroot with the fish fillets and the beurre blanc, garnish with the chervil.

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