Dandelion Wrapped Branzino With Scampi and Black Truffle Carpaccio, Black Olive Reduction

In a pot add a bit of olive oil, sweat the garlic and shells. Once garlic has some colour add white wine, sugar and season with salt and pepper. When wine is steeping add scampi and poach for 1 minute. Do not fully cook the shell fish. Strain the scampi and save the shell stock for braising the fennel.

Toast fennel seeds in a none reactive pan, add star anise, onion and garlic with a splash of olive oil. After onion becomes translucent add everything else and bring to a simmer. Set aside.

Place garlic, olives, mushroom in food processor and mince slowly; add olive oil. You may have to add more oil depending on the size of your olives. Remember you want a vinagrette like consistency. Add 1/4 cup of orange juice to finish.

Remove pits of olives and bake in an oven for 175 degrees for 1 hour. Sweat some porcini mushrooms in a pan with some olive oil until soft.

Put the striped bass, skin on, in a flat pan. In a bowl, mix in all of the marinade ingredients and whisk together. Pour the marinade over the striped bass filet and marinate in the fridge for 4 hours. Skillet sear the fillets skin side down for 3 minutes medium to high heat, and then place your pan in the broiler at high heat for 2-3 minutes.

Once filets are cooked to your liking set aside. Sauté the dandelion greens in the same pan adding a bit of the fish marinade and finally the pine nuts.

On one end of the plate place 4 orange segments in a row. Place striped bass on top with the dandelion greens on top of the striped bass. Take the black olive vinaigrette and spoon it around.

Slice the scampi as thin as possible on slight bias. Slice the black truffles as thin as possible, preferably using a truffle slicer, or carrot peeler. Begin to fan a slice of each in a circular motion on the plate. Drizzle with some good olive oil, lemon juice and touch of fennel broth. Season with salt and fresh black pepper.