MARINATED AQUANARIA SEA BASS WITH CITRUS SALT AND VEGETABLE RICE (Hermanos Torres)

Cocina Hermanos Torres Restaurant ***, Spain
lubina-marinada-con-arroz-de-verduras

Ingredients

Aquanaria Sea Bass

For the marinade

  • 500g coarse salt
  • 250g sugar
  • Rind of 1 lime
  • Rind of 1 lemon
  • Rind of 1 orange

For the sauce;

  • 1kg of mantis shrimp
  • 1 Onion
  • 1 Leek
  • 1 Carrot
  • ¼ Celery
  • 1 head of garlic
  • Soy sauce
  • Yuzu juice
  • Xanthan gum

For the vegetable rice;

  • 2 Carrots
  • 2 Purple carrots
  • 2 Yellow carrots
  • 1 Yellow courgette
  • 1 Granny Smith apple

Also;

  • Drops of extra virgin olive oil
  • Indonesian long pepper
  • Baby mandarin shoots
  • Caviaroli EVOO drops

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This recipe for marinated sea bass with citrus salt and vegetable rice is a creation of chefs Sergio and Javier Torres, known as the Hermanos Torres. The two brothers are popular and well-loved for their appearance for more than three years on the programme Torres en la Cocina. They currently have several gastronomic projects, among which the Restaurante Hermanos Torres en Barcelona, stands out, an unique space, recently awarded with 3 Michelin stars, in which the kitchen occupies 70% of the area and 30% is left for customers who can watch the work of the chefs and their teams live. In addition, they have published several books, the latest of which features a page on Aquanaria sea bass.

Sergio and Javier, say that they have found in Aquanaria sea bass the perfect substitute for the wild sea bass served in their restaurant, given that they are very conscious of the need to use sustainable fish. Firm, silvery and shiny, they consider it to have a perfect amount of fat and to be one of the most versatile fish: it is perfect on the grill, in stew, in batter, baked…

VEGETABLE RICE

We all know that rice is a cereal in the form of an elongated grain, much used in cooking all over the world. Rice, on a nutritional level, is a source of carbohydrates. Here the Hermanos Torres make a false rice which in reality is made from vegetables, from which small bites are created using a melon baller. This is how we obtain this colourful and very different side dish, nutritionally valuable as it is a source of vitamins and minerals. 

As for the preparation of the main ingredient, the sea bass, in this dish it is marinated in a mixture of sugar, salt and citrus juice.

METHOD

  • Grind the mantis shrimp in a blender. 
  • Add the washed, peeled and chopped mirepoix (onion, carrot, leek, celery, and head of garlic) to a pan of boiling water for the stock. Leave to cook for 15 minutes before adding the ground shrimp. Lower the heat and leave to cook for 10 more minutes on a low heat. Strain through cheesecloth and set aside. 
  • Once the stock has cooled, season with a little soy sauce and a few drops of yuzu juice, as well as salt and pepper. 
  • Using a hand-held blender, add a little xanthan gum to slightly thicken the sauce. Remove the air with the vacuum machine to obtain a very clear stock.
  • Descale and clean the sea bass. Fillet and remove the skin from the fillets. 
  • Make a mix form the salt, sugar and citrus fruit rind. 
  • Cover the fillets and marinate in the mix, leaving them for around 20 minutes (depending on the thickness of the fillets). Once this time has passed, wash with water and dry with absorbent paper towel. Dice and set aside. 
  • Use a melon baller to make grains of “rice” from the carrots, the yellow courgette and the Granny Smith apple.

PLATING

To assemble the dish, place a few cubes of the marinated sea bass in a bowl, add a little of the vegetable “rice” and a little of the sauce, stir to blend everything together. Arrange in a deep dish and finish with a sprinkling of Indonesian pepper, a few drops of Caviaroli extra virgin olive oil and a sprig of baby mandarin shoots.  

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