| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
Coxon’s kit, Coxon2 |
3 |
servings |
INGREDIENTS
| 550 |
g |
Sea bass fillet; skin on cut at an |
|
|
; angle |
| 2 |
|
Star anise |
| 1 |
|
Celery stick |
| 75 |
ml |
White wine |
|
|
Parsley stalks |
| 3 |
|
Tomatoes |
| 3 |
tb |
Walnut oil |
| 3 |
tb |
Sherry vinegar |
| 10 |
|
Basil leaves |
| 8 |
|
Asparagus tips |
| 1 |
|
Lemon; juice of |
|
|
Fried carrot for garnish and fried basil |
|
|
; leaves and balsamic vinegar |
| 4 |
|
Baking potatoes |
|
|
Sea salt |
| 1 |
tb |
Olive oil |
| 1 |
md |
Egg yolk |
| 1/4 |
ts |
Cloves |
| 1/2 |
ts |
Grated nutmeg |
| 1/2 |
|
Orange and lime; zest of |
| 2 |
ts |
Orange juice |
|
|
Butter for frying |
INSTRUCTIONS
STEAMER AROMATS
TOMATO VINAIGRETTE
CITRUS POTATOES
Prepare and heat the steamer. Peel the asparagus and, in bundles, cook in
boiling salted water - al dente. Refresh in iced water and drain. Blanch
and skin the tomatoes, seed and cut the flesh into small dice.
Mix together the oil and the sherry vinegar and add the tomatoes. Tear the
basil leaves into the vinaigrette, season to taste. Place the fish into the
steamer and steam for 3-5 minutes depending on the thickness. If very thick
make 2-3 incisions on the back to assist with even cooking.
Season once the fish is cooked for a second time. Warm the vinaigrette in a
saucepan, gently until warm to the touch. Reheat the asparagus in the
steamer. Place the asparagus on the plate with the fish on top. Drizzle the
tomato vinaigrette around the plate. Drizzle balsamic vinegar around the
vinaigrette. Scatter fried basil leaves around the plate and top with fried
carrot.
Citrus potatoes: Place the potatoes onto a baking sheet, sprinkle with sea
salt and drizzle with olive oil. Bake in a hot oven for 1 hour or until the
skin is crispy. When cooked, cut the potatoes in half, scoop out the centre
and place into a bowl with the egg yolks, cloves, nutmeg, orange and lime
zest.
Mash the potatoes and spices together. Shape in a cutter to form a round
cake and fry in a little butter until golden brown. Serve with the sea
bass.
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