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Method. 

Mash 1 avocado with lemon juice and a bit of the lemon peel, crèmefraiche, a little garlic, pepper, salt and a candied shallot.  Puree the lemon balm with peanut/olive oil. Beurre Noisette powder, melt the butter, skim the fat, separate the solid substance and dry at 45 degrees Celsius. Sweet and sour red onion: Boil 250 gram vinegar, 325...

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Method. 

Mash 1 avocado with lemon juice and a bit of the lemon peel, crèmefraiche, a little garlic, pepper, salt and a candied shallot.  Puree the lemon balm with peanut/olive oil. Beurre Noisette powder, melt the butter, skim the fat, separate the solid substance and dry at 45 degrees Celsius. Sweet and sour red onion: Boil 250 gram vinegar, 325 grams of sugar, 1 bay leaf, 1 piece of star anise and marinate the red onion.


Crisy radicchio: make sugar syrub, take the blanced radicchio through the sugar syrub and dry at 65 degrees. 


Brine the sea bass for about 10 minutes in salt and bake golden brown on the skin.

 

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Ingredients 4 persons
  • Line-caught sea bass fillet 4 times 80gr
  • beetroot coulis
  • avocado cream
  • oil of lemon balm
  • mascarpone
  • sweet and sour red onion
  • chioggia beets
  • beurre noisette powder
  • crispy radicchio and white beets
Recipes. The Cook & Chef Institute