Blow-torched sea bass with mexican pepperleaf sauce and BRINED LEMON
This recipe can be prepared with a cleaned, frozen sea bass billet or with any size of fish. 800 gramme sea bass are a good size for this dish.
- For the sauce, blend the pepperleaf with the cold fish stock, and strain. You can thicken with xanthan for a slightly denser texture.
- Make a cut in each lemon and fill with a spoonful of salt. Place them in a container, add the rest of the salt and the lemon juice, and cover with water. Seal with a lid and leave in the brine for at least a month. During the first week, stir the pot around every day.
- Cut the sea bass into thin slices without separating them, and blowtorch them.
- Pour the sauce onto the base of the plate, with the blow-torched sea bass on top, and finish off with the lemon julienne and a few shoots.
Next recipe Sea bass inspired by peking duck