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Line-caught seabass is served with fregola, white asparagus and shellfish Béarnaise at The Honours.

Sophie Gerrard/The Globe and Mail

Recipe courtesy of the Honours restaurant in Edinburgh.

Servings: 4

Ingredients

3 tablespoons white-wine vinegar

5 white peppercorns, slightly crushed

2 or 3 sprigs parsley

3/4 teaspoon dried tarragon

1 small shallot, diced

1 1/2 tablespoons water

2 teaspoons white wine

3 or 4 egg yolks

1 lemon, juiced and divided

Salt and cayenne pepper to taste

1/2 cup clarified butter at room temperature

4 150-gram wild seabass fillets, steamed for 10 to 12 minutes

100 grams fregola, cooked in lightly salted boiling water until al dente

12 white asparagus spears, peeled and cooked for 3 to 4 minutes in lightly salted water

Tarragon leaves, chopped

Sea salt

Method

Place the vinegar, peppercorns, parsley, dried tarragon and shallot in a pan and boil until reduced by half. Remove from stove and allow mixture to infuse for an hour. Add the water and wine and strain the contents of the pan through a sieve.

Place the egg yolks in a bowl with the lemon juice and add salt and cayenne pepper to taste. Whisk together with the clarified butter and add the vinegar reduction very slowly until the resulting Béarnaise sauce is light and creamy.

Carefully halve the seabass fillets and then season with sea salt and lemon juice. Divide the fregola between 4 serving plates and spoon Béarnaise sauce over each one. Place cut seabass fillets on the fregola and arrange a few asparagus spears over top. Garnish with chopped tarragon.

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