Sea Bass with courgetti and octopus “scales”

With split pea purée, lime jam and roasted capers - By Chef Alexandros Tsiotinis

Sea bass

Grilled fish

INGREDIENTS

For the Sea Bass

1 Greek aquaculture Sea Bass, weighing 1.5kg +
200gr fish mousse
2 baby courgetti
1 octopus tentacle
150gr saltwater (7%)

For the split pea purée

500gr. fava beans (split peas)
2 carrots
1 white onion
1 bay leaf
700ml chicken broth
700ml water
200ml olive oil
Powdered charcoal
Smoked paprika
1 tablespoon tomato purée
1 teaspoon garlic powder

For the lime jam

6 limes
100gr. sugar

For the fish mousse

250gr Greek aquaculture Sea Bass
200gr cream
10gr salt
5gr sugar
25gr fish broth
40gr brown butter
2 eggs

Sea bass

Grilled fish

EXECUTION

For the Sea Bass

We remove the scales from the Sea Bass.
We fillet the fish.
We remove its skin.
With a pair of tweezers, we carefully remove any small bones.
We place the fillets in saltwater for 25 minutes.
We wash the fillets off, and place them atop a membrane with the skin side facing up.
We spread some tomato jam on top, and cover that with a layer of the fish mousse.
We garnish the fillets with the octopus tentacle and sliced courgetti.
We carefully wrap the membrane around the fish.
We seal the membrane off and cook the fillets for 5’ in 75 degrees Celsius.

We cut the fillets into single servings and steam them.


For the split pea purée

We sauté the onion and carrots, later adding the fava beans and bay leaf.
We quench the mixture with the liquid ingredients, and cook in low heat until it becomes mushy.
We mix everything in a blender along with some olive oil, and later add the purée and garlic powder.
We add salt and pepper for flavor.


For the lime jam

We slice the limes, and put them in a small pot along with the sugar.
We bring them to a boil and leave the mixture on the side to cook.


For the fish mousse

We place the fish in a thermomix, and gently mix. We add butter, the broth and eggs, and continue mixing. Finally, we add salt, sugar and cream, watching for the egg whites not to cook due to the high temperature of the fish. We use etamine to clear the fish mousse of any lumps.


For serving

We place the fish in the middle of the dish, serve the split pea purée around it, and garnish with lime jam. We finish the dish off with the roasted capers.

Follow Us

Ακολουθήστε μας

Ακολουθήστε μας

Ακολουθήστε μας