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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. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Telegraph.

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