Line the base of a tray with coarse salt. Prick the potatoes and place on the tray.
Remove the skin from the seabass offcuts and grill until the flesh is white and flaky. Weigh and shred
To batter, place the beaten eggs, flour and crumbs in separate dishes. Coat the fish balls by rolling them in this order – beaten egg, flour, beaten egg and finally, the crumbs. Deep fry the balls at 180°C until they are a deep golden colour.
To make the mayonnaise, add the parsley purée, egg yolks, mustard, and vinegar to a Thermomix jug. Blend on medium speed until combined. In a steady stream, add the olive oil to emulsify. Add the xanthan gum and continue to blend until well incorporated. Remove the emulsion from the jug and reserve in a piping bag in the fridge until needed.
Wash the kale leaves and pat dry. Brush with olive oil and bake at 180°C until crispy. Drain excess oil on paper towels.
To assemble, arrange the elements of this dish as per the photo, or as you wish. For each serving, top a fried kale leaf with 3 fishcakes, and add 30g chutney and 15g parsley mayonnaise to the plate.
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