Sea Bass, Sea Vegetables, Oyster, Miso Sauce

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

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