Sea World

Sea World

Category: Main Dish

Ingredients for 2 portions:

  1. 1 Sea bass of approximately 500 gr.
  2. 30 gr. Sea pasta
  3. 1 Baguette
  4. For the sauce:
    1. 100 ml Shellfish Bisque
    2. 30 ml Water
    3. 25 ml Passion fruit vinegar
    4. 25 gr. Kalamansi vinegar
    5. 25 gr. Blue lobster pate
    6. 1 dash of Tarragon
    7. 1 dash of Salt
    8. 1 dash of Black pepper
  5. For the egg-lemon sauce:
    1. 1 egg
    2. 20 ml Natural lemon juice
    3. 100 ml Fish broth

Preparation time:  15 minutes & Execution time: 7 minutes

Instructions:

  1. For the sauce:
    1. Boil the water in a small pot.
    2. Add all the ingredients, lower the heat and let the sauce become homogenous.
  2. For the fish:
    1. Fillet the sea bass and remove the bones.
    2. Add in the pan 25 gr of olive oil and fry our fillets for 1 minute. Αt first fry the fish by pressing their skin in the pan and then turn it from the opposite side and fry it for 1 more minute.
  3. For the seaweed:
    1. Add water in a pot and let it start boiling.
    2. Then, add the seaweed in the water and let them boil for 5 minutes.
    3. Remove them from the pot and put them in a bowl with water and ice cubes for 30 seconds.
  4. For the crostini:
    1. Cut from the baguette 2 thin slices, flavor them with olive oil, black pepper and salt and put them in the oven in 180 degrees for 5 minutes.
  5. For the egg-lemon sauce:
    1. Add the egg in a bowl and whip it up....Add gradually the lemon juice along with the fish broth...Then, add the mixture in a pot and when it reaches 65 to 70 °C use a balloon whisk to blend it quickly until it becomes a foam.
  6. Once the dish is ready, flavor it by adding lobster oil on the top .
Sea World Gallery 1
Sea World Gallery 2
Sea World Gallery 3
Sea World Gallery 4
Sea World Gallery 5
Sea World Gallery 6
Sea World Gallery 7
Sea World Gallery 8

Enjoy your meal…
Special credits to Kokkinos Restaurant for their hospitality

Chef: Akis Stefanidis

Motto: "Work in silence and let your success make the noise"