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Method

  1. Over a medium heat, bring the oil reserved for confiting up to just about simmering point then turn it down to the lowest setting. Confit the garlic cloves in olive oil for 12-15 minutes or until soft when tested with a knife. Put the meditteranean vegetables in the oil and confit, again, until soft.
  2. To make vinegar sauce, heat all the...

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Method

  1. Over a medium heat, bring the oil reserved for confiting up to just about simmering point then turn it down to the lowest setting. Confit the garlic cloves in olive oil for 12-15 minutes or until soft when tested with a knife. Put the meditteranean vegetables in the oil and confit, again, until soft.
  2. To make vinegar sauce, heat all the ingredients together and whisk until hot and combined.
  3. Add peanuts, herbs and seasoning, then taste and add more seasoning, if needed.
  4. To make the salad, combine ingredients together.
  5. Steam the sea bass for 6-7 minutes.
  6. Serve warm with the Mediterranean vegetables, the caviar, a potato and the mortadella salad with light mayonnaise.

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Ingredients 4 persons
  • INGREDIENTS
  • 4 4oz bass fillets
  • 24 red skin peanuts
  • 2oz smoked caviar
  • 12 garlic cloves
  • peeled
  • 6fl oz olive oil (4fl oz to confit the vegetables)
  • Mediterranean vegetables of your choice
  • CHARDONNAY VINEGAR SAUCE
  • 2fl oz olive oil
  • 2fl oz Chardonnay vinegar
  • 2fl oz warm water
  • Dijon mustard to taste
  • Lemon/seasoning
  • SALAD
  • 8oz warm peeled dried potatoes cooked
  • 3oz onions sliced
  • 4oz mortadella strips sliced
  • 4oz light mayonnaise
  • Herbs to taste.
Recipes. The Cook & Chef Institute