Neill Anthony’s Tea-smoked Sea Bass, Pearl Barley, Crème Fraîche
  • 100g Pearl barleyCooked
  • 15g ChivesChopped
  • 15g ParsleyChopped
  • 1 Lemon zest and juice
  • x4130g Sea brass filletsSkin on
  • olive oil
  • Salt to taste
  • 1tbsp Crème Fraîche
  • 250g Lapsang souchong tea
  • 250g Brown sugar
  • 250g Basmati rice
  • Heavy-duty tin foil
  1. Method Mix pearl barley with the herbs, lemon zest and juice Set aside Preheat oven to 180 degrees Celsius Season sea bass fillets with olive oil and salt Lay on a wire rack and set aside Line a baking tray with tin foil Mix smoking ingredients together and pour onto tray Place fish onto wire rack and then over smoking ingredients Set the tray over high heat on gas hob As it starts to smoke, cover the tray as air tight as possible with a layer of tin foil Smoke for 5 minutes then turn off the heat Leave the tray covered for another 8 minutes Remove top layer of tin foil and remove fish from the rack Place onto a clean oven tray Peel skin off the fish and discard Finishing Spoon crème fraîche onto plate Top with pearl barley Warm the fish through a hot oven and flake onto barley Ready to serve