Sea bass
- Line-caught sea bass, 2 kg – ½ fish
Sumatra Sea Bass
Ingredients
Leche de Tigre
- Sea bass trimmings – 70 g
- Red onion – 1 piece
- Celery stalk – 1 piece
- Garlic – 2 cloves
- Crushed ice – 70 g
- Ginger – 15 g
- Coconut milk – 6 cl
- Lemon – 1
- Ground cumin – 2 g
- Ground cinnamon – a pinch
Spinach leche
- White onion – ½ piece
- Celery stalk – 100 g
- Garlic – 1 clove
- Ginger – 20 g
- Coconut milk – 18 cl
- Crushed ice – 200 g
- Bird's eye chili – 4 g
- Baby spinach – 70 g
- Fresh coriander – ½ bunch
- Lemon – 1
Plating
- Red onion – ½ piece
- Carrot – 100 g
- Bird's eye chili – as needed
- Fresh coriander – ½ bunch
Method
Sea bass
Clean the sea bass. Remove the fillets and carefully debone them.
Separate the dorsal and ventral parts, then cut into large 1.5 cm cubes.
Set aside the trimmings to prepare the leche de tigre.
condiment
Peel the celery stalk, garlic, and ginger, then cut into large chunks.
Juice the lemon and collect approximately 3 cl.
Place all the ingredients into a Thermomix bowl, blend, then strain through a fine mesh chinois.
Keep chilled on ice.
spinach leche de tigre
Peel the white onion, remove the core, and roughly slice.
Peel the celery stalk, garlic, and ginger, then cut into large chunks.
Juice the lemon and measure out 4 cl. Pick the coriander leaves and stem the spinach.
Place all the ingredients in a Thermomix bowl, blend until smooth, then strain through a fine chinois.
Keep chilled over ice.
Finition and dressage
Peel and finely slice the red onion.
Peel the carrot and cut it into a fine julienne.
Thinly slice the bird’s eye chili. Pick the coriander leaves.
Season the diced sea bass (70g per portion) with salt. Let it rest in the fridge for 10 minutes to allow the fat to rise, then add the leche de tigre.
Arrange the fish in a deep serving dish, then pour the spinach leche de tigre around it.
Toss the garnish with salt and olive oil. Arrange it artfully and with volume on top of the sea bass ceviche.
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