{"id":11736,"date":"2022-08-04T20:30:10","date_gmt":"2022-08-04T18:30:10","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-koskera\/"},"modified":"2023-07-28T16:13:05","modified_gmt":"2023-07-28T14:13:05","slug":"sea-bass-aquanaria-koskera","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/sea-bass-aquanaria-koskera\/","title":{"rendered":"AQUANARIA SEA BASS A LA KOSKERA (Aitor Jeronimo Orive*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>This recipe for Aquanaria sea bass in koskera sauce comes from Singapore, where chef Aitor Jeronimo Orive has had a project of his own since 2018: the restaurant<\/strong> <a href=\"https:\/\/basquekitchenbyaitor.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Basque Kitchen<\/a> <strong>with a Michelin star<\/strong>. Aitor, Basque by birth, grew up in Madrid and Australia and before arriving in this Asian country worked in well-known restaurants such as Mugaritz, Fat Duck and Nerua.&nbsp;<strong>His restaurant includes two concepts: one gourmet and one based on pintxos,<\/strong>&nbsp;through which he honours his origins.&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Aquanaria sea bass is found in&nbsp;<\/strong> <a href=\"https:\/\/www.aquanaria.com\/en\/restaurants\/\" target=\"_blank\" rel=\"noreferrer noopener\">restaurants in more than 22 countries<\/a> <strong>worldwide<\/strong>. It is fished daily and thanks to an incredible logistics system,<strong>it arrives fresh, in a few days from Gran Canaria to all destinations however far away they may be<\/strong>. In the following video you can find out more.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"&quot;Somos Oc\u00e9ano&quot;.\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/Pyouxw0eFx0?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.aquanaria.com\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">SEA BASS WITH KOSKERA SAUCE<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Koskera sauce is also known as salsa verde or Basque sauce<\/strong>. It is a sauce&nbsp;<strong>traditionally made with large quantities of parsley, garlic, wine, peas, asparagus and boiled egg<\/strong>. The name is believed to have come from \u201ckoskeros\u201d, the name given to residents of Donosti. The fish most commonly cooked in this way is hake.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>In this recipe for sea bass with Koskera sauce, Chef Aitor cooks a gourmet version<\/strong>&nbsp;of this creation applied to Aquanaria\u2019s product.&nbsp;<strong>A very elaborate and flavourful fish and seafood base<\/strong>, and garnished with peas from Guetaria, honouring his region of origin.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD FOR AQUANARIA SEA BASS A LA KOSKERA&nbsp; <\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Preparing the sea bass<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Remove the scales of the fish and fillet<\/strong>, taking care not to break the flesh.&nbsp;<\/li>\n\n\n\n<li><strong>Remove the stomach area<\/strong>&nbsp;and keep for other recipes.&nbsp;<strong>Keep the bones and head<\/strong>&nbsp;for stock.&nbsp;<\/li>\n\n\n\n<li><strong>Place in seaweed brine for 9 minutes<\/strong>, then divide the fish into 150-200 g portions and put aside.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparing the seaweed brine<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mix the sea lettuce, brine and 3 litres of water<\/strong><\/li>\n\n\n\n<li>Beat with a handheld blender until finely chopped.&nbsp;<\/li>\n\n\n\n<li>Strain and put to one side.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparing the mussel stock&nbsp;<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wash and&nbsp;<strong>clean mussels and cockles<\/strong>.&nbsp;<\/li>\n\n\n\n<li>Cut&nbsp;&nbsp;<strong>2 kilos of onions into julienne strips<\/strong>, then sweat in a pan&nbsp;<\/li>\n\n\n\n<li><strong>Deglaze with 30 g of white wine<\/strong>, then&nbsp;<strong>put the mussels and cockles and 10 kg of water&nbsp;<\/strong>in the pan&nbsp;<\/li>\n\n\n\n<li><strong>Cook on a low heat<\/strong>&nbsp;for 3 hours&nbsp;<\/li>\n\n\n\n<li><strong>Pass through a fine sieve<\/strong>&nbsp;and set aside.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparing the fish stock<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prepare the sea bass head,<\/strong>&nbsp;discarding eyes and gills and thoroughly washing out all blood.&nbsp;<\/li>\n\n\n\n<li><strong>Saut\u00e9 the vegetables<\/strong>&nbsp;(300g white onion, 50g leek and 110g white mushroom)<\/li>\n\n\n\n<li><strong>Deglaze with white wine<\/strong>, add the fish bones and 1250 g of water and boil on a low heat for 30 minutes.&nbsp;<\/li>\n\n\n\n<li><strong>Add a bunch of parsley<\/strong><strong>&nbsp;<\/strong>complete with stalk.&nbsp;<\/li>\n\n\n\n<li><strong>Leave to rest<\/strong>&nbsp;for 15 minutes,&nbsp;<strong>strain<\/strong>&nbsp;through a fine sieve and reserve.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><br>Preparing the base for the salsa verde<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Roughly chop 1 kilo of onions<\/strong>&nbsp;and saut\u00e9 in a pan.&nbsp;<\/li>\n\n\n\n<li><strong>Deglaze<\/strong>&nbsp;with 150 g of white wine.&nbsp;<\/li>\n\n\n\n<li><strong>Add the mussel stock and fish stock<\/strong>&nbsp;and&nbsp;<strong>cook with two bay leaves on a low heat for 1 hour,<\/strong>&nbsp;or until the desired intensity is reached.&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparing the salsa verde<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>In a pan, add the cold egg white and the cold salsa verde base and stir well<\/strong>.&nbsp;<\/li>\n\n\n\n<li><strong>Cook on a very low heat<\/strong>&nbsp;until the white separates and rises to the surface.&nbsp;<\/li>\n\n\n\n<li><strong>Clarify<\/strong>&nbsp;the salsa verde.&nbsp;<\/li>\n\n\n\n<li><strong>Strain<\/strong>&nbsp;the clarified salsa verde and cool<\/li>\n\n\n\n<li><strong>Texturize clarified salsa verde&nbsp;<\/strong>at the ratio of 60g of kuzu for 1 litre of salsa&nbsp;<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Cooking<br><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Brown the garlic in olive oil<\/strong>&nbsp;&nbsp;in a wide pan or saut\u00e9 pan.&nbsp;<strong>Open the cockles&nbsp;<\/strong>and set aside. Next,&nbsp;<strong>add the salsa verde<\/strong>and bring to a gentle boil.&nbsp;<strong>Add the sea bass<\/strong>, (150-200g per portion)&nbsp;<strong>and the peas<\/strong>&nbsp;and&nbsp;<strong>keep on a low heat until it is cooked<\/strong>&nbsp;(around 5 \u2013 8 minutes).&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PLATING<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><strong>Put the salsa verde on the bottom of the plate<\/strong> and the sea bass on top.Add th<strong>e peas, white asparagus, boiled egg and clams<\/strong>. Dust with&nbsp;<strong>chopped parsley<\/strong>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe for Aquanaria sea bass in koskera sauce comes from Singapore, where chef Aitor Jeronimo Orive has had a project of his own since 2018: the restaurant Basque Kitchen with a Michelin star. Aitor, Basque by birth, grew up in Madrid and Australia and before arriving in this Asian country worked in well-known restaurants [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10087,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[81,82],"project_tag":[],"class_list":["post-11736","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sea bass a la koskera - Recipe of Aitor Jer\u00f3nimo I aquanaria<\/title>\n<meta name=\"description\" content=\"Aquanaria seabass. Koskera sauce. Green Sauce. Aquanaria. Big sea bass. Fish a la koskera. Gastronomy. 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