Name: Sea Bass with Shellfish and Sea Vegetable Minestrone, Coco Beans and Lovage
Yield: Serves 4
Ingredients: 400 ml Noilly Pratt; 4 long shallots finely sliced; 10 button mushrooms finely sliced; 250 g unsalted butter; 1 litre water; 6 g Kombu; 50 g sugar; 50 g smoked salt; Pinch of sea salt; 2 whole eggs; 3 egg yolks; 250 g 00 pasta flour; 1 clove of garlic; ¼ bay leaf; 1 sprig of thyme; 1.5 litres fish stock; 4 × 125 g portions of sea bass (skin removed); 12 sea purslane; 12 borage shoots; 30 g sea purslane; Shellfish cooking juices; 1 clove garlic; 1 sprig thyme; 2 long shallots; 2 spring onions; 6 button mushroom; 1 stick of celery; 1 carrot; 100 ml white wine; 2 litres vegetable stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Sea Bass

4 × 125 g portions of sea bass (skin removed)

Starter
Pescatarian

Method

Brine

Blend ingredients together and mix with the water. Place the fish portions in the brine for 7 minutes.
Then remove, pat dry, wrap in cling film to shape, vacuum pack them and cook for 14-minutes in a 54°C water bath.