{"id":17243,"date":"2024-07-23T13:55:55","date_gmt":"2024-07-23T11:55:55","guid":{"rendered":"https:\/\/www.aquanaria.com\/?post_type=project&#038;p=17243"},"modified":"2024-07-23T16:23:19","modified_gmt":"2024-07-23T14:23:19","slug":"sea-bass-pilpil","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/sea-bass-pilpil\/","title":{"rendered":"AQUANARIA SEA BASS IN PIL PIL WITH GREEN PEPPERS (Benito G\u00f3mez**)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This&nbsp;recipe was&nbsp;created by&nbsp;Benito<strong>&nbsp;G\u00f3mez<\/strong>, the&nbsp;&nbsp;<strong>&nbsp;<\/strong>chef and director of the gastronomic project&nbsp;<a href=\"https:\/\/www.restaurantebardal.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Bardal<\/strong><\/a>,&nbsp;&nbsp;<strong>which has been awarded two Michelin stars for 2024<\/strong>, based in Ronda.&nbsp;Benito, a highly,&nbsp;<strong>influential figure in the Spanish culinary scene, undertook his studies at the renowned Escuela de Hosteler\u00eda de Sant Pol de Mar.<\/strong>&nbsp;He&nbsp;subsequently<strong>&nbsp;pursued&nbsp;<\/strong>acareer in the restaurant industry,&nbsp;working<strong>&nbsp;in notable establishments such as La Alquer\u00eda de Ferr\u00e1 Adri\u00e1 and Tragabuches<\/strong>&nbsp;In 2016,&nbsp;Chef<strong>&nbsp;Bardal<\/strong>&nbsp;opened&nbsp;the<strong>&nbsp;doors&nbsp;<\/strong>of&nbsp;his eponymous restaurant&nbsp;<strong>, Bardal, which offers a seasonal, market-inspired, and traditional cuisine.<\/strong>&nbsp;The&nbsp;meticulous<strong>&nbsp;selection of raw materials is a fundamental aspect of this project<\/strong>,&nbsp;which<strong>&nbsp;aims to create honest, unpretentious cuisine.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria&nbsp;<\/strong>is&nbsp;Spain\u2019s foremost<strong>&nbsp;marine aquaculture company and the sole specialist in the cultivation of large sea bass for high-end cuisine.<\/strong>&nbsp;The&nbsp;&nbsp;<a href=\"https:\/\/www.aquanaria.com\/el-pescado\/\" target=\"_blank\" rel=\"noreferrer noopener\">Aquanaria sea bass<\/a>&nbsp;&nbsp;is renowned for its&nbsp;exceptional<strong>&nbsp;organoleptic qualities.<\/strong>&nbsp;The&nbsp;product<strong>has a mild and delicate flavour profile with no strange aftertaste.<\/strong>&nbsp;Its firm and juicy texture is a result of the infiltrated fat content. The&nbsp;combination<strong>&nbsp;of these factors,&nbsp;<\/strong>,&nbsp;<strong>along with the product&#8217;s substantial dimensions, ensures that it will consistently yield optimal results when handled by the most skilled culinary professionals globally.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FRIED GREEN PEPPER PILPIL<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>concept of integral use<\/strong> is currently a <strong>popular trend in the world of haute cuisine<\/strong>. However, <strong>this practice is not a new development<\/strong>. <strong>Its roots can be traced back to a period when food was in short supply<\/strong>, and it was essential to use it to its fullest potential without wastage.\u00a0<strong>In the current market<\/strong>, <strong>chefs are<\/strong> not only <strong>focused on<\/strong> using the product to its fullest potential, but also on <strong>applying their creativity to develop new and appetising dishes.<\/strong>\u00a0As an illustration,\u00a0<strong>brioche bread may be produced using sea bass fat or fried fish scales.<\/strong>\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>In this recipe<\/strong>, Benito provides an <strong>excellent illustration of creativity and resourcefulness.<\/strong> The <strong>bones and trimmings<\/strong>, prepared using a variety of techniques, <strong>form the basis for the dish&#8217;s preparations. These include the sea bass butter, which was then cooked with the loins, and the pil-pil of green peppers to accompany them.<\/strong><\/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<h4 class=\"wp-block-heading\"><strong>Sea bass:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Gut the sea bass and remove the gills<\/strong><\/li>\n\n\n\n<li><strong>Fillet the loins<\/strong>&nbsp;with a knife<\/li>\n\n\n\n<li><strong>Bleed the<\/strong>&nbsp;<strong>sea bass bones and trimmings&nbsp;in ice water<\/strong>&nbsp;and&nbsp;<strong>keep cold&nbsp;<\/strong>for the sea bass butter<\/li>\n\n\n\n<li><strong>Remove the bones from the loins with tweezers<\/strong>&nbsp;and keep them cold.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Sea bass butter:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Place the bones, heads and trimmings together with the butter in a vacuum bag and sealed at 80% double bagging.<\/strong><\/li>\n\n\n\n<li>Place the bag in a sous-vide cooker at a low temperature of 80\u00b0C for a period of three hours.<\/li>\n\n\n\n<li>Allow the bag to stand for 12 hours in a cold environment, then regenerate in a bain-marie and strain through a fine sieve.<\/li>\n\n\n\n<li>Allow the mixture to cool until the fat separates from the liquid, leaving you with just the sea bass fat and butter.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Sea bass at low temperature:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Divide the sea bass loins into 50 g portions.<\/strong><\/li>\n\n\n\n<li>Prepare&nbsp;<strong>an 80% brine and introduce the portions of sea bass for 10 minutes.<\/strong><\/li>\n\n\n\n<li><strong>Vacuum seal the sea bass and sea bass butter together in separate bags.<\/strong><\/li>\n\n\n\n<li><strong>Cook in the sous-vide cooker at 65\u00b0C for 6 minutes.<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Sea bass stock:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Save the trimmings, bones and heads of sea bass, cleaned and bled, for use in the next stage.<\/li>\n\n\n\n<li>Add all the broth and chopped vegetables.<\/li>\n\n\n\n<li>Once the pot with the broth has been placed over a medium heat, it should be left to boil for 40 minutes. During this time, the broth should be skimmed as necessary.<\/li>\n\n\n\n<li><strong>Strain and reserve the cold stock.<\/strong><\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pil-pil of sea bass:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cut the sea bass into pieces and then place it in ice water to bleed.<\/strong><\/li>\n\n\n\n<li><strong>Pack the chopped sea bass in a vacuum bag with the corresponding quantity of sunflower oil and garlic.<\/strong><strong>&nbsp;Seal at 80% double bagging<\/strong><\/li>\n\n\n\n<li><strong>Cook in a sous-vide cooker at 80\u00baC for 4 hours<\/strong>. Stop cooking in a reverse bain-marie and allow the contents to stand overnight.<\/li>\n\n\n\n<li>Regenerate the sea bass in a round over low heat and mashed to extract more collagen. Once the mixture has reached the desired temperature, strain it through a fine sieve and allow it to cool in a container until the oil separates from the collagen.<\/li>\n\n\n\n<li><strong>In the Thermomix<\/strong>, begin by incorporating the collagen into the mixture, followed by the gradual addition of oil. Continue to increase the speed until the&nbsp;<strong>pil-pil<\/strong>&nbsp;emulsifies.<\/li>\n\n\n\n<li><strong>Keep refrigerated<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Pil-pil of fried green peppers of sea bass:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Clean the Italian green peppers by cutting them in half and removing any strands and pips.<\/li>\n\n\n\n<li><strong>Fry in sunflower oil<\/strong>&nbsp;without browning too much<\/li>\n\n\n\n<li><strong>Dry<\/strong>&nbsp;well&nbsp;<strong>with absorbent paper<\/strong><\/li>\n\n\n\n<li><strong>In the Thermomix, combine all the ingredients and blend at maximum power for 10 minutes.<\/strong><\/li>\n\n\n\n<li>Pass the sauce through an etamine and set aside and keep cool.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Spinach with butter and lemon juice:<\/strong><strong><\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Add the butter to the pan and, over high heat, add the fresh spinach and saut\u00e9.<\/li>\n\n\n\n<li>Remove from the heat and add the freshly squeezed lemon juice and salt.<\/li>\n<\/ul>\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>Place the saut\u00e9ed spinach in the centre of the plate<\/strong>.&nbsp;<strong>Add 25 g of the<\/strong>&nbsp;fried green pepper&nbsp;<strong>pil-pil sauce<\/strong>&nbsp;around the spinach.&nbsp;Place the 50 g portion of hot sea bass in the centre on top of the spinach.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This&nbsp;recipe was&nbsp;created by&nbsp;Benito&nbsp;G\u00f3mez, the&nbsp;&nbsp;&nbsp;chef and director of the gastronomic project&nbsp;Bardal,&nbsp;&nbsp;which has been awarded two Michelin stars for 2024, based in Ronda.&nbsp;Benito, a highly,&nbsp;influential figure in the Spanish culinary scene, undertook his studies at the renowned Escuela de Hosteler\u00eda de Sant Pol de Mar.&nbsp;He&nbsp;subsequently&nbsp;pursued&nbsp;acareer in the restaurant industry,&nbsp;working&nbsp;in notable establishments such as La Alquer\u00eda de Ferr\u00e1 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":15807,"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-17243","project","type-project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SEA BASS PILPIL PEPPERS- Benito G\u00f3mez Recipe I aquanaria<\/title>\n<meta name=\"description\" content=\"Sea bass with green pepper pil-pil. 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