2000 g Wild sea bass
12 g Lemon zest
6 g Herb-salt mixture
20 g Olive oil
500 g Red beetroot
200 ml Lime juice
10 g Lime zest
200 g Sugar syrup
5 g Salt
200 g Red beetroot
400 g Cucumber
50 g Red wine vinegar
16 g Salt
130 g Red beetroot
250 ml Beetroot juice
330 g Tapioca
5 g Salt
File the sea bass and remove the skin and bones.
Cut into 10 portions of 100 grams and 10 portions of 30 grams.
Mix the peel of the salted lemon with the olive oil.
Wrap the beetroots in aluminium foil and bake in the oven for 20 minutes at 220°C.
Remove the skin, boil the rest of the ingredients and pour the hot mixture over the beetroots.
Steam cook the beetroots in the preserving jars for 25 minutes at 90°C and leave to cool.
Bake the beetroot and remove the skin.
Purée with the cucumber and season to taste with red wine vinegar and salt.
Pass through a fine sieve and pour into a siphon.
Aerate with 1 nitrous oxide cartridge.
Remove the skin and cut into small pieces.
Cook the beetroot in the beetroot juice and purée until smooth.
Mix the beetroot purée, salt and tapioca starch.
Spread over 3 layers of cling film and roll into a sausage shape.
Prick a few holes in the film and steam for 1 hour at 100°C.
Leave to rest in the refrigerator for at least one night.
Slice the dough using the cutting machine (setting 2).
Dry the thin slices of dough between two mats for 20-30 minutes in the dehydrator (60°C).
Briefly deep fry the crackers at 170°C.
Yoghurt & Lemon Thyme emulsion
Leave yoghurt to drain through a cloth into a bowl overnight and store in the refrigerator.
Vacuum pack the Debic Cream with Sugar and finely chopped thyme leaves and leave to marinate overnight in the refrigerator.
Whip the whipping cream and mix with 200 grams of thick yoghurt (which was left to drain overnight) and salt.
Transfer to a piping bag.
Cut the watermelon into slices and vacuum pack with the olive oil.
Store in the refrigerator.
Marinate the sea bass in olive oil with salted lemon peel and place on top of the watermelon.
Fry the smaller portions in a pan and season to taste with the herb-salt mixture.
Cut the sweet-and-sour beetroot into very thin slices and arrange on the plate.
Arrange the cucumber and onions on the plate.
Pipe the gazpacho into a glass and place a piece of the cracker on top.
Garnish with lemon thyme leaves and the yoghurt emulsion.