The technique to sear this fish is what makes it special. Only specific cast iron pans are used to make the fish. The whole cooking happens in the pan only rather taking it to the oven. The combination with green peas mash and asparagus makes it special. To add on to the overall experience add shallot and olive based sauce inspired from livornese cooking style. One who loves this dish this is a simple recipe. Just follow these basic steps and you are good to go.
Sea Bass, Tuscan kale creme, Peruvian asparagus
140-160gms of sea bass (clean fillet)
2nos Peruvian asparagus
60gms green peas
30gms bell pepper coulis
2gms fresh edible flowers (for garnish)
Salt to taste
60ml extra virgin oil
Marinate the fish with salt and olive oil. Use a cast iron/heavy bottom pan to sear the fish.
Kale leaves are to be blanched and then plunged in ice cold water, make crème sauce of it by blending it smoothly.
Make a mash of crushed green peas and chopped olives for the quenelle. Blanch the asparagus and use the same fish pan to roast the asparagus.
Extract the juice of bell pepper; add xanthan gum – 3gms per 1 litre of pepper juice. Use edible flowers to garnish and serve.
*Disclaimer: The recipe has been provided by Chef Mohammed Eliyaz, Chef de Cuisine, JW Marriott Hotel Bengaluru. The opinions are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same....