Recetas Blow-torched sea bass with mexican pepperleaf sauce and BRINED LEMON

Blow-torched sea bass with mexican pepperleaf sauce and BRINED LEMON

METHOD

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.

 

  1. For the sauce, blend the pepperleaf with the cold fish stock, and strain. You can thicken with xanthan for a slightly denser texture.
  2. 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.
  3. Cut the sea bass into thin slices without separating them, and blowtorch them.
  4. 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.