El Retiro Restaurant*, Pancar (Spain)


  • 200 g of sea bass fillet
  • Cauliflower
  • Broccoli
  • Endives
  • Green asparagus
  • White asparagus
  • Seaweed

For the celeriac purée

  • 1 celeriac root
  • 35% fat cream
  • Salt

For the chive emulsion

  • 100 g of chives
  • 200 g sunflower oil
  • 1 egg
  • Vinegar
  • Salt

For the beetroot emulsion

  • 20 g Freeze-dried beetroot
  • 1 egg
  • 200 g sunflower oil
  • 10 g vinegar*


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This recipe comes from  Ricardo Sotres, chef and owner of Restaurante El Retiro which has a Michelin star. El Retiro is located in the marvellous enclave of Picos de Europa in Asturias. Ricardo Sotres opts for traditional cuisine with a touch of daring. The solid professional career of the chef, along with a careful selection of products and a preference for local suppliers, are the keys to the success of this restaurant in Asturias. 

Aquanaria is the only company in Spain exclusively dedicated to raising large sea bass for haute cuisine. It is the careful selection in the feeding of the sea bass, along with the superior conditions of the Atlantic ocean, that gives Aquanaria sea bass its excellent culinary qualities. Their delicate flavour without any strange aftertaste, and the firm and juicy texture, thanks to its fatty striations, make it perfect for any recipe. 


 Steaming is a traditional cooking technique. The challenge lies in the perfect execution necessary to create a flavoursome dish with a simple recipe. For this, quality and knowledge are key factors. The quality of the primary materials, which will play the leading role on the plate and the knowledge of the chef, about the product and the technique, in order to find the perfect combination of cooking time and temperature

In this recipe, just 7 minutes cooking at 63ºC is needed to cook the sea bass to perfection. The perfect doneness to appreciate  its firm and juicy texture. This, in combination with the crunchiness of the vegetables and linked with the play of flavours of the vegetable emulsions, results in a dish rich in textures and flavours. 


Preparing the celeriac purée    

  • Peel and chop the celeriac. Set to boil covered with cream and add salt. 
  • Once cooked mash, drain, and set aside.

Preparing the chive emulsion

  • Shred and strain the chives through the oil
  • Whip up a mayonnaise with the required amount of chive oil with the egg, vinegar and salt. Set aside.

Preparing the beetroot emulsion

  • Make in the same way as  a mayonnaise.

Preparing the vegetables

  • Boil in salted water separately until soft.
  • Cool in ice water, drain and set aside
  • Leave the endives raw.
  • Regenerate when they are to be used for plating. 

Preparing the sea bass 

  • Steam the sea bass at 63ºC for 7 minutes.


Place the  sea bass fillet in the middle of the plateSurround it with the vegetables, seaweed, celeriac purée and some drops of the emulsions.

To finish, decorate with flowers and buds and a few drops of EVOO.