Cook-along with Rick as he shows you how to BBQ whole sea bass and a make a Pernod mayo. He says: 'It's sort of lunch by the Mediterranean somewhere with lots of glasses of rosé with plenty of ice in them.'
2 x 450-500g sea bass, cleaned and trimmed of fin
2 tbsp olive oil
1 bunch fennel herb
2 tsp Pernod
Salt and black pepper
For the Pernod mayonnaise
1 egg yolk
1⁄2 tsp white wine vinegar
150ml olive oil
1⁄2 tsp Pernod
Pinch of salt
- Start by preheating a barbecue or an indoor grill.
Slash each fish 3 or 4 times down each side and rub them with olive oil. Season well, inside and out, with salt and pepper, then stuff with fennel herb (dill also works).
For the mayonnaise, put the egg yolk, vinegar and a pinch of salt into a bowl or food processor and whisk together. Start adding the oil very slowly, literally a drop at a time at first. If you go too quickly, your mayonnaise will split. Then keep adding the oil in a very slow, fine stream until the mixture is nice and thick. Drizzle in the Pernod and stir. Check the
seasoning, adding more salt if required, then set aside.
Barbecue the fish for 5-7 minutes. Sprinkle each with a
teaspoon of Pernod, then carefully turn them over and cook for a further 5-7 minutes until they are cooked right through to the backbone. If you’re using an indoor grill you probably won’t need to turn them over, but they may take a few more minutes. Use the browned side as the presentation side.
Carefully remove the fish from the barbecue or grill and
serve with the mayonnaise, boiled new potatoes and a green salad.