Recipe (for 4–6 guests)
4 each "portion" Sea Bass* or 2 Fillets from Wild Sea Bass 2 each Fennel 2 each Lemons (grated dresh or dehydrated peel) 100 ml Olive Oil Fresh Dill 1 Teaspoon Toasted Fennel Seeds 1 Each Star Anis 100g Baby Leaves (including Baby Kale, Spinach Leaves) 2 Tbsp Dry Seaweed Salad mix 50g Edamame (fresh or frozen) 1 Tbsp Organic Liquorice Tincture (food grade) 2 Tomatoes Salt Pepper Fillet Sea Bass (or ask your fishmonger), and make three parallele incisions in the skin to allow the marinade to fragrance uniformly. Make marinade by mixing the juice of the Lemons, Olive Oil, Dill and Spices, Salt and Pepper, and cover the Sea Bass fillets, placed skin down in a shallow/gratin pyrex dish. Cover with cling film and reserve in fridge for over 24 hours. Make Fennel purée by boiling diced Fennel and once cooked, blitzed in food processor. Season to taste. Steam Edamame and Seaweed mix for just about 1 minutes (or defrost, if using frozen) and stop the cooking process by draining them in a bowl of icy water. To serve, spoon Fennel Purée in the plate, skinned/seeded tomato wedges, baby leaves and all remaining ingredients – Served Cold. Sprinkle with a few drops of Liquorice Tincture and Olive Oil/Lemon Juice vinaigrette. * Sometimes Sea Bass are called portion because they are "the size of one serving". Usually, farmed, so all fish come the exact same size and weight.
0 Comments
Leave a Reply. |
It is all about FOOD!!!™ This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices. Author Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating. 
Archives
January 2020
Categories
All
  |
RSS Feed
|
|
The information contained herein, including, but not limited to, texts, graphics, images, links, and other materials, blog articles and newsletters, is intended for general informational purpose only. It does not address any individual circumstances, and it is not a substitute for professional medical advice, diagnosis or treatment and should not be relied on to make decisions about your health. Always seek the advise of your physician with any questions you have regarding your medical care.
Content and pictures wherein are subject to copyright. You are not authorised to use, reproduce, modify, distribute or share, in part or in its entirety, without the written permission of Exquisite Private Chef.
|
© Exquisite Private Chef. 2015-2017. All right reserved.