Sea Bass, Sea Vegetables, Oyster, Miso Sauce

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Ingredients

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

Miso Mayonnaise

  • 25 g pasteurised yolk
  • 45 g red miso
  • 13 g lime juice
  • 12 g sugar
  • 10 g water
  • 3 g salt
  • 0.5 g cayenne pepper
  • 100 g sunflower oil

Turnip Juice

  • 1 kg large turnips

Miso Sauce

  • 100 g of turnip juice
  • 100 g miso mayonnaise

Oyster Mayonnaise

  • 2 × oysters
  • 100 ml sunflower oil

Shrimp Butter

  • 250 g unsalted butter
  • 250 g cooked, peeled brown shrimps

Sea Vegetables

  • 50 g butter
  • 400 g water
  • Pinch salt
  • Selection of delicate sea vegetables; sea beet, sea astor, sea purslane, monks beard

Radish

  • 1 bunch of radishes

Method

Sea Bass

  1. Take 85-100g for each portion.
  2. 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.

Miso Mayonnaise

  1. Place all the ingredients except the oil in a tall narrow jug and mix well using a hand blender.
  2. Slowly add the oil, the mix should go very thick. Reserve.

Turnip Juice

  1. Juice the turnips to obtain juice.
  2. Bring to the boil, skim, pass and chill. Reserve.

Miso Sauce

  1. Warm the turnip juice and add to the mayonnaise.
  2. Blend and keep warm. Reserve.

Oyster Mayonnaise

  1. Open the oysters very carefully and put in a tall narrow jug.
  2. Use a hand blender with a blade attachment and purée the oysters.
  3. Slowly pour in the oil, it should go very thick.
  4. Push through a sieve to remove any trace of oyster shell and keep in a squeezee bottle. Reserve.

Shrimp Butter

  1. Chop the butter and place in a large bowl, cover and leave at room temperature for about 90 minutes until soft.
  2. Fold the shrimps through the butter and wrap in greaseproof paper rolls, store in the fridge.
  3. Any left over can be stored in the freezer. Cut into 20 g pieces for this recipe.

Sea Vegetables

  1. Boil the butter and water to create an emulsion.
  2. Using tongs, add the sea vegetables and boil for 2 minutes only, remove and place onto a warm tray with kitchen paper.
  3. N.B. As an alternative we can use spinach or chard.

Radish

Slice length ways very thinly with 2cm of green top.

To Serve

  1. Take a non stick frying pan, add a little olive oil and heat until lightly smoking. Add the fish skin side down and cook for 1 minute and then place the pan in the oven for 2 minutes.
  2. Remove from the oven and turn over the fish and add the shrimp butter, allow this to melt and foam over the fish to finish the cooking. Remove from the pan onto a warm tray and squeeze a few drops of lemon over.
  3. Spread the sea vegetable across the plate with the fish on top and the shrimps, adding a little of the buttery juices from the pan. Drop the sliced radish over the top and a few blobs of oyster mayonnaise. Finally whisk the sauce and spoon around.
Chef Magazine / Issue 31 /October / 2013