Sea Bass with Shellfish and Sea Vegetable Minestrone, Coco Beans and Lovage

Name: Sea Bass with Shellfish and Sea Vegetable Minestrone, Coco Beans and Lovage
Yield: Serves 4
Ingredients: 12 pennywort; 250 ml olive oil; 250 g 00 pasta flour; 2 whole eggs; 3 egg yolks; Pinch of sea salt; 1 stick of celery; 200 g large mussels; 200 g razor clams; 1 bouquet garni (garlic, thyme, bay and black peppercorns); Salt to taste; 4 × 125 g portions of sea bass (skin removed); 30 g sea beet; 12 borage shoots; 200 g clams; 400 ml Noilly Pratt; 1 sprig thyme; 12 nasturtium leaves; Sugar to taste; 250 g unsalted butter; 2 long shallots; Lemon zest and juice; 4 long shallots finely sliced; 1 clove of garlic; ¼ bay leaf; 1.5 litres fish stock; 1 sprig of thyme; 30 g sea purslane; 200 g small mirepoix, diced; 1 carrot

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.

Ingredients

Sea Bass

Method

Brine

Bass Braising Liquor