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Sea bass

Fresh sea bass loin with creamy leche de tigre, garnished with sweet and sour fennel and celery.

Fish Fruit Herbs Spice Vinegar

Sea bass

Debic Professionals

Debic

Ingredients

Sea bass

300 g very fresh sea bass loin, skinless and boneless

Creamy leche de tigre

50 ml freshly squeezed lime juice

½ red chili

55 g celery

5 g chopped fresh coriander

55 g fish stock

10 g ginger

5 g salt

100 ml Debic Végétop

0.8 g xanthan gum

Sweet and sour fennel and celery

130 g water

130 g white wine

200 g white wine vinegar

130 g sugar

4 g salt

40 g ginger

1 lemongrass stalk

4 kaffir lime leaves

1 fennel

1 celery

Debic products used

Culinaire Végétop 1L

Preparation

Sea bass

Slice the sea bass.

Cut the remaining sea bass loin into thin slices, approximately 3 mm.

Keep refrigerated.

Creamy leche de tigre

In a bowl, combine the lime juice, chopped red chili, celery, coriander, fish stock, ginger, and salt.

Let infuse in the fridge for 10 to 15 minutes.

Add Végétop, blend until creamy and smooth.

Mix in xanthan gum.

Strain, adjust seasoning, and keep chilled.

Sweet and sour fennel and celery

Mix the water with white wine, white wine vinegar, sugar, and salt.

Slice the ginger and lemongrass thinly.

Add them to a saucepan along with the kaffir lime leaves and bring to a boil.

Add them to a saucepan along with the kaffir lime leaves and bring to a boil.

Then strain the sweet-and-sour marinade through a fine sieve and store it in the refrigerator.

Thinly slice the fennel and celery using a mandoline and place it into the chilled marinade.

Let it marinate in the fridge for 1 hour.

Assembly

Pour the creamy leche de tigre onto the base of the plate.

Place the sea bass slices.

Garnish with sweet and sour fennel, celery, mustard cress, and a touch of lime zest.

Fish Fruit Herbs Spice Vinegar

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