- Dish components:
- 160g - Bass Filet
- 30g - Carrot Purée
- 5g - Chopped Fennel
- 3 ea - Tri Color Carrots
- 3 ea - Black Carrot Ribbons
- 3 ea - Carrot Tops
- 30ml - Kalamansi Emulsion/ Nasturtium Flowers
- Carrot puree:
- 500g Carrots
- 50 g Butter
- 3 ea Cardamom Pods
- Xanthan Gum
- Kalamansi emulsion / Nasturtium flowers:
- 1000g Kalamansi Juice
- 150g - Sugar
- 100g - Nasturtium Flowers
- 100g - Butter
- 50g - Cream
- A squeeze of lemon juice
- Salt/pepper to season
Striped bass
Ingredients
Method
Carrot puree:
1) Peel carrots
2) Vacuum pack with cardamom pods and butter
3) Cook until tender
4) Blend the carrots with Xanthan gum until smooth
5) Mix together and chill
Kalamansi emulsion / Nasturtium flowers:
1) Reduce the kalamansi juice with the nasturtium flowers on a high heat by 70%.
2) Mix in a vitaprep, or a normal blender if you don’t have a vitaprep.
3) Strain through a fine chinois.
4) Whisk with butter cold chunks of butter.
5) Add the heavy cream.
6) Season with salt, pepper and lemon juice.
7) Strain the sauce through a fine chinois
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