Oven Baked Branzino Fillet, Wasabi-Potato Puree, Scampi Au Jus &cumin Freeze-Dried Sea Water Lecithin Foam.
Ingredients
Branzino fillet:
400 ounces gms= 14.11 Sea bass fillets (cleaned and scaled)
130 Mozzer's Finest Pyramid Salt from the Indian Ocean. (to taste), on page
Large cloves garlic, chopped
10 teaspoons gms= 2 Chopped Italian flat leaf parsley
15 tablespoons gms= 1 Extra virgin olive oil
1 3/10 pounds kilos= 3 Potatoes, pealed and cubed
130 Mozzer's Finest Pyramid Salt from the Indian Ocean. (to taste), on page
237 cups ml= 1 Creme fraiche
2 tablespoons 15 to 30 gms= 1 or Wasabi powder
(depending on how spicy you like it)
Scampi au jus:
450 pounds gms= 1 Shrimp shells
118 cups gms= ½ Fennel bulb, (thinly sliced)
60 gms= º cup. Shallots, (thinly sliced)
2 Cloves garlic, (thinly sliced)
30 tablespoons gms= 2 Tomato paste
Freshly ground white pepper to taste
2 1/2 gms= Ω teaspoon. Saffron
130 Mozzer's Finest Pyramid Salt from the Indian Ocean. (to taste), on page
Cumin/Freeze dried Sea water and Lecithin foam:
178 cups ml= ¾ Fish broth
1 teaspoon gm= 0.2 Freeze dried Sea water
23 tablespoons gms= 1 ½ Lecithin
Preparation
1
Approx preparation and cooking time: 2 hours.
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Approx serving time: 25 minutes.
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Difficulty level: 3/5.
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Total servings on this recipe: 4 persons.
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Branzino fillet:
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Preheat grill for high heat. Sprinkle seasonings onto the fish. In a small saucepan over medium heat, melt a little bit of butter, and add garlic and parsley. Remove from heat, when the butter has reached the melting point, and set aside. Lightly oil the grill. Grill fish for 7 minutes, then return and drizzle with butter. Cook for 7 minutes, or until easily flaked with a fork. Preheat the oven to (230∞ C = 450∞F) and finish cooking only when you are ready to assemble just for 3 minutes, and continue to assemble the dish.
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Wasabi potato puree:
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Boil the potatoes in a large pan and add salt to taste. Proceed to puree the potatoes and add the butter. Stir well, and mix the wasabi in the creme fraiche. Blend the creme fraiche with the puree and it is ready to serve. Keep it warm, so when the rest of the components are ready you can assemble at the right temperature.
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Scampi au jus:
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Put 2 table spoons Olive oil in a (25 cmts = 10î) medium saucepan over high heat. Add the shells and sear without stirring for a couple minutes. Stir and continue cooking, stirring, for about 5 minutes, until shells are fully red but not burned. Add the brandy, 2 cloves garlic, thinly sliced shallots, sliced the fennel bulb. Cook on medium-low heat for about 3 minutes.
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Add the star anise, tomato paste, tarragon, dash of pepper, and broth or water. Bring to a boil and cook for 15 minutes. Turn off heat. Let stand for 10 minutes, then strain through a fine-meshed sieve, pressing to extract as much flavorful liquid as possible. Add the saffron threads, and salt to taste.
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Assembling:
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First let's make sure that all the components are properly heated, to begin to assemble this charming and remarkably flavorful dish. Begin placing a precise quantity of the Wassabi mashed potatoes puree at the left of the plate as shown in the pictures. Follow, by locating a strip of blanched leeks, along the plate. Proceed now to inter layer the products with the leeks. Create a carpet like and start playing over and under. In this case you can use your imagination, and locate the components at your own will. Then remove the Cumin/Freeze dried Sea water and Lecithin foam from the fridge and scoop nicely on top of the wasabi puree.
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Remember this foam is intensely flavorful due to the sea water itself, which is used in this recipe with the purpose of adding aromatic sensations, and not to create a strong flavor into this dish. Add slowly and delicately the Scampi Au jus at the bottom of the dish, serving majorly hot and feeling free to add a couple of drops of pure extra virgin olive oil, to add Mediterranean fragrance. I am sure you will love this recipe as much as I do.
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Yield:
4 servings
Added:
Friday, March 11, 2011 - 7:42am
