{"id":13101,"date":"2023-03-21T22:12:56","date_gmt":"2023-03-21T21:12:56","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-meuniere\/"},"modified":"2025-02-18T13:57:34","modified_gmt":"2025-02-18T12:57:34","slug":"sea-bass-meuniere","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/sea-bass-meuniere\/","title":{"rendered":"AQUANARIA SEA BASS MEUNI\u00c8RE (Juanlu Fern\u00e1ndez**)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This&nbsp;<strong>Sea Bass Meuni\u00e8re&nbsp;<\/strong>recipe comes from&nbsp;<strong>Juanlu Fern\u00e1ndez, Michelin Star chef and owner of&nbsp;<\/strong><a href=\"https:\/\/lucocinayalma.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>L\u00fa, Cocina y Alma<\/strong><\/a><strong>&nbsp;restaurant in Jerez<\/strong>. Juanlu started his cooking journey at the age of 13 in a bakery. He then spent some time working in an artisan sweetshop before finally taking the leap to&nbsp;<strong>Mart\u00edn Berasategui\u2019s kitchen<\/strong>.&nbsp;He looks back on this time in Tenerife with&nbsp;<strong>great pride, remembering how much it taught him.<\/strong>Back in C\u00e1diz, he spent&nbsp;<strong>10 years as culinary director of Aponiente***<\/strong>, before finally deciding to set up his own restaurant.&nbsp;<strong>Lu, Cocina y Alma<\/strong>&nbsp;aims to make&nbsp;<strong>diners feel at home while offering them an unforgettable experience<\/strong>&nbsp;where, as they say themselves,&nbsp;<strong>they bring a touch of Andalusia to French recipes.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/vimeo.com\/472720170\/04303962be?embedded=true&amp;source=vimeo_logo&amp;owner=105596839\" target=\"_blank\" rel=\"noreferrer noopener\">Aquanaria<\/a>&nbsp;<strong>has been raising its sea bass for four years in the cold, oxygenated waters of the Atlantic Ocean,<\/strong>&nbsp;where they are constantly on the move. This helps us achieve a&nbsp;<strong>top quality culinary product that is greatly appreciated by the most demanding chefs.<\/strong>&nbsp;A&nbsp;<strong>tender, juicy texture with a smooth, clean flavour<\/strong>are the&nbsp;<strong>distinguishing features&nbsp;<\/strong>of this delicate fish, that many now call the &#8220;<strong>Chef\u2019s Sea Bass<\/strong>&#8220;.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">MEUNI\u00c8RE, TECHNIQUE AND SAUCE<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">One of the&nbsp;<strong>greatest contributions of French cuisine<\/strong>, a reference and inspiration for many chefs like Juanlu, are its&nbsp;<strong>sauces<\/strong>. Their role is to&nbsp;<strong>enhance and complement the main ingredients<\/strong>&nbsp;in the dish. The&nbsp;<strong>key<\/strong>is to achieve a&nbsp;<strong>perfect balance of flavours<\/strong>, so that the&nbsp;<strong>sauce<\/strong>&nbsp;always plays a&nbsp;<strong>secondary role in the preparation and does not mask the rest of the ingredients.<\/strong>&nbsp;Preparation a la&nbsp;<strong>Meuni\u00e8re,<\/strong>which means &#8220;the miller\u2019s wife\u201d in French,&nbsp;<strong>is one of the most well-known sauces used for fish, particularly for sole<\/strong>.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this dish,&nbsp;<strong>steaming helps ensure just the right amount of cooking to bring out the subtle flavour of the Aquanaria Sea Bass and preserve its juicy texture.<\/strong>&nbsp;This juiciness&nbsp;<strong>contrasts with the deliciously surprising crispy crust of the grilled skin<\/strong>. This way we achieve a dish where the&nbsp;<strong>sauce is a key element that complements and enhances<\/strong>&nbsp;the fantastic&nbsp;<strong>texture and flavour of the sea bass,<\/strong>&nbsp;the central element of the recipe.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparing the sea bass:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;<strong>Carefully remove the fillets<\/strong>&nbsp;so as not to damage the fish.&nbsp;<strong>Separate the loin from the rest of the fillet<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;Cut into&nbsp;<strong>180 g portions<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;<strong>Steam and then sear the skin<\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparing the sauce:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;Put the&nbsp;<strong>yolks and caper brine<\/strong>&nbsp;in the Thermomix, set the&nbsp;<strong>time and the temperature to 50\u00bac. Leave them to emulsify for 2 mins.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;<strong>Gradually pour in the melted butter<\/strong>, until you achieve the&nbsp;<strong>perfect emulsion<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;<strong>Balance the acidity with lemon juice and salt<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;<strong>Keep warm<\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparing the fried capers<\/strong>:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00b7&nbsp;&nbsp;<strong>Fry the capers at 180\u00baC and keep in an Excalibur<\/strong>&nbsp;(dehydrator) until needed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PLATING<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Serve the caper sauce on the plate and place the piece of sea bass on top<\/strong>. Finish by placing&nbsp;<strong>fried capers on the sea bass<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This&nbsp;Sea Bass Meuni\u00e8re&nbsp;recipe comes from&nbsp;Juanlu Fern\u00e1ndez, Michelin Star chef and owner of&nbsp;L\u00fa, Cocina y Alma&nbsp;restaurant in Jerez. Juanlu started his cooking journey at the age of 13 in a bakery. He then spent some time working in an artisan sweetshop before finally taking the leap to&nbsp;Mart\u00edn Berasategui\u2019s kitchen.&nbsp;He looks back on this time in Tenerife [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":12645,"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":[],"project_tag":[],"class_list":["post-13101","project","type-project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aquanaria Sea Bass Meuni\u00e8re - Recipe by Juanlu Fern\u00e1ndez I aquanaria<\/title>\n<meta name=\"description\" content=\"Sea Bass Meuni\u00e8re. Chef\u2019s Sea Bass. Michelin Star. Gastronomy. French Cuisine. Gastronomical recipe Haute cuisine. Sauces. 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