Recipe of the week: Brittany sea bass fillet, shaved Parma ham and lime pesto

This dish unveils perfectly the natural taste of the sea bass. The extremely fresh fish is cooked in its own juice, without thick sauces, to keep it pure and delicate. The components like tomatoes and rosemary perfectly refresh the flavour of the dish and ham and potato make the taste a bit more replete.

Brittany sea bass fillet, shaved Parma ham and lime pesto

Ingredients

120g Fresh sea bass fillet
150g Grilled potato (rounds 2cm thick)
25g Parma ham (thinly sliced)
50g Garlic confit
20g Red cherry tomatoes, quartered
20g Caperberries
25g Extra virgin olive oil
30g Lemon juice
20g Lime juice
5g Shallot onion
2g Parsley (chopped)
20g Pesto sauce
2g Rosemary
5g Butter
1g Sea Salt
1g Ground pepper

Directions

Sea bass

Put salt, pepper and lemon juice on seabass. Heat a non-stick pan quite hot. Pan-Fry skin side of the fish with olive oil before crunchy colour, turn the fillet and add some garlic butter. Turn off the heat.

Potato

Cut into 3 round pieces 2 cm thick. Put it in vacuum bag with rosemary, garlic, chicken stock, add some salt and pepper and boil at 90 Celsius degrees.

Garlic confit

Peel garlic, put it into vacuum bag with thyme, rosemary, olive oil and boil it at 90 Celsius degrees before it will be soft.

Citrus pesto sauce

Pesto sauce with lemon juice and lemon peel.

Salsa

Cut cherry tomato into ¼’s add capers with handle, olive oil, chopped parsley, chopped shallot onion, lemon juice, salt and pepper.

Decoration

Romaine baby leaves, frisee, chervil, celery root cut into thin straws, fry it in oil and make a ball. Put lime and lemon slices.

Presentation

Put poached potato on the plate, put sea bass on top of the potato. Place Parma ham slice on top of the fish. Put garlic confit and dressing around the fish and water it with the pesto sauce. Place salad leaves, celery balls, lemon and lime slices for decoration and put some chermoula sauce.

Thank you to Taki Panayotakos, Head Chef at the InterContinental Moscow Tverskaya Hotel, Russia, for the recipe.

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