Sea Bass, Sea Vegetables, Oyster, Miso Sauce

Name: Sea Bass, Sea Vegetables, Oyster, Miso Sauce
Yield: Serves 4
Ingredients: 25 g pasteurised yolk; 2 kg line caught sea bass, filleted, pinned and washed; 100 ml sunflower oil; 100 g of turnip juice; 50 g butter; 250 g cooked, peeled brown shrimps; 12 g sugar; Selection of delicate sea vegetables; sea beet, sea astor, sea purslane, monks beard; 45 g red miso; 1 kg large turnips; 13 g lime juice; 2 × oysters; 100 g miso mayonnaise; 3 g salt; 10 g water; 250 g unsalted butter; Pinch salt; 0.5 g cayenne pepper; 1 bunch of radishes; 400 g water; 100 g sunflower oil

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

2 kg line caught sea bass, filleted, pinned and washed

Fish course
Pescatarian
Gluten-free

Method

Sea Bass

Take 85-100g for each portion.
Using a sharp filleting knife, scale the fish and remove from the bone, remove the pin bones, trim and cut into portions. Score the skin and rinse with cold water and dry. Keep in the fridge until needed.

Ingredients

Method

Sea Bass

Miso Mayonnai