Sea bass inspired by peking duck
- First, scale the sea bass.
- Set aside the scales in cold seawater.
- Cut and scoop out the sea bass head.
- With a long, thin knife, cut between the skin and flesh of the fish. Go all around the edges on both sides.
- Cut the fins off with scissors.
- Turn the skin over on itself like a sock as far as the end of the cut made with the knife, and repeat the procedure as far as the tail. Once it is done all the way round, turn over completely and chop through firmly to remove it from the flesh and backbone.
- Put it back into shape.
- Place the sea bass skin into a paper cone used as a mould. (Use clips to hold the ends so they do not shrink back.)
- Dry in the oven at 80° C for 45 minutes.
- Fry at 170° C with the paper, drain and remove the paper.
- Glaze with the Catalan style hoisin and stick the fried scales to it.
- Blanch the scales in salt water by boiling for 1’30”.
- Dry and dehydrate at 40° C for 6 hours.
- Fry at 190° C to achieve the desired colour.
- Completely debone the fillet.
- Sear on both sides over a high heat, deglaze with the half-reduced glaze mixture and the glazing spoon, and finish cooking
Next recipe SEA BASS CEVICHE WITH SWEET POTATO