Ingredients
4 sea bass fillets (with skin)
precooked yellow corn flour
12 slices bread with cereals
2 tomatoes
12 asparagus
2 hearts of lettuce
2 sprigs of currants
80g wakame goma
2 tablespoons of red tobiko
For aioli
220ml seed oil
110ml whole milk
1 clove of Italian garlic pdo
A pinch of salt
For the pink sauce
¼ pre-cooked turnip
Aioli previously prepared
Method
We clean the sea bass fillets, remove the fishbones and leave the skin flaky. Let’s pass them in the pre-cooked yellow corn flour and keep them separately.
We prepare the aioli by pouring the milk and the garlic clove into the blender, removing the germ. We pour the seed oil flush and work with the blender as for the preparation of a traditional mayonnaise. We adjust salt.
Prepare the pink sauce by adding the red turnip in half of the previously prepared aioli and emulsify with the blender.
Gently pass the potato peeler over the asparagus, remove the hardest part of the stem and brown in a non-stick pan with a drizzle of oil for a few seconds, over high heat, adding a pinch of salt and a drop of water.
We cover with a lid and cook for 1 minute and a half, leaving them crispy. We slice the bread for our sandwiches and leave 12 slices aside.
We heat a pan and, once hot, add a drizzle of extra virgin olive oil. We sear the fillets over high heat on both sides starting from the skin side for a few minutes. After cooking, add the fillets. Finally, we will make the sandwiches starting from the sauces, adding the puffed lettuce, the fillets of sea bass, the tomato cut into thin slices, the asparagus, the goma wakame, the tobiko and add a few currant beans.
