Hot-smoked sea bass with salted beetroot
This recipe can be prepared with a cleaned, frozen sea bass billet or any fish above 1.5 kg in size.
- Mix the salt and sugar with the other ingredients. Cover the sea bass fillet well and leave in the chamber for 18 to 24 hours, depending on its thickness. Once the time is up, wash in cold water and dry well.
- Cut the sea bass into 100 g portions and smoke for 10 minutes. Vacuum seal and cook for 5 minutes at 62 degrees. Chill and set aside.
- Cover the baby beetroot with salt and bake for 30 minutes at 180 degrees.
- Cut each portion into three pieces and serve on a plate with the halved beetroot and a few dots of yoghurt. Garnish the dish with a few shoots.
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