By the age of 33, Marco Pierre White had been awarded three Michelin stars, becoming the youngest Briton bestowed with this accolade. Just last year Marco was the Head Chef in ITV's 'Hell's Kitchen' and has been dubbed the ‘godfather of modern cooking’.
The P&O Cruises fleet has three venues featuring Marco Pierre White's cuisine; The White Room on board Ventura, Cafe Jardin on board Oceana and Cafe Bordeaux on board Aurora. Simple, yet beautiful dishes will be the order of the day – classic Italian fare at its very best.
Sea bass with sauce vierge
Ingredients
- 8 small vine tomatoes
- 150ml olive oil, plus extra for brushing and cooking
- Pared zest and juice of 1 lemon
- 2tsp coriander seeds
- Handful fresh basil leaves
- 4 handfuls rocket leaves
- Handful fresh chervil
- 200g cherry tomatoes, quartered
- 1 fennel bulb, quartered
- 4 small sea bass, cleaned and heads removed
- Extra virgin olive oil for drizzling
- Preheat the oven to 180C/fan 260C/gassmark 4
- Place the vine tomatoes in a bowl, pour over boiling water and leave for 30 seconds
- Drain and refresh under cold water then peel off the skins
- Deseed and chop the tomatoes then put in a pan over a low heat with olive oil, lemon juice, coriander seeds and basil.
- Warm through for 15 minutes
- Season well. In a bowl, mix the rocket, chervil, cherry tomatoes and lemon zest.
- Heat a griddle pan over a medium heat, brush the fennel with a little oil and griddle for 5-6 minutes, turning occassionally. Set aside.
- Season the sea bass. Heat a little oil in a frying pan over a medium-high heat. Fry the fish fish for 1 minute each side, then place on a baking sheet and bake for 5 minutes.
- Divide the salad, fish, sauce vierge and fennel on plates and drizzle the salad with extra-virgin olive oil.
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