Name: Sea Bass with Black Garlic
Prep time: 45 min
Total time: 45 min
Yield: Serves 6
Cuisine: Mexican
Ingredients: salt and freshly ground black pepper; 30 g finely grated Parmesan cheese; 100 g onion, peeled and finely chopped; garlic powder; 250 g olive oil; 100 g finely grated Parmesan cheese; pinch ground nutmeg; 10 g garlic, peeled and germ removed; 80 g fresh basil leaves; 100 g pine kernels; pitahaya fruit or sprouts, to garnish; 300 g cooked chickpeas, drained; 15 g lemon juice; 6 sea bass pieces, approx. 200 g each; 10 g unsalted butter; 100 g chicken stock; 50 g black garlic, peeled; 20 g vegetable oil; 10 g garlic, peeled and finely chopped; 100 g olive oil; 25 g olive oil; 330 g chard, stem removed and thinly sliced; ground cumin

Preparation info

Serves
6

Difficulty
Medium
Ready in
45 min

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the basil pesto sauce

100 g pine kernels
250 g olive oil
100

Method

Step 1: For the basil pesto, lightly toast the pine kernels in a dry pan until golden. Add to a food processor along with the remaining ingredients and blitz well. Set aside.

Step 2: To make the black garlic mole sauce, blitz the ingredients in a clean food processor until smooth. Season with salt and freshly ground black pepper and set aside.

Step 3: For the chard and chickpeas