Serves 1
Directions
- 1Fillet the sea bass.
- 2Blend parsley, white bread, blanched almonds, salt, and butter until smooth to prepare the gremolata.
- 3Transfer everything to parchment paper, cover with a second sheet, and roll out to a thickness of about 2–3 mm.
- 4Place in the freezer.
- 5Clean the asparagus, trim the ends and chop the main part.
- 6Distribute the vegetables into different bowls and add fresh peas to each.
- 7Add olive oil, parsley stems, chopped shallots, and garlic to a saucepan, along with lemon zest, chili pepper, and black peppercorns to prepare the sauce.
- 8Add white wine and let it evaporate.
- 9Add heavy cream.
- 10Strain the sauce through a sieve.
- 11Return it to the heat and add butter.
- 12Boil the vegetables for the puree, then transfer them to a blender bowl, add salt and butter. Blend until creamy.
- 13Boil another batch of vegetables for a couple of minutes and transfer them to cold water with ice.
- 14Sauté them in butter with garlic and season with salt.
- 15Take the gremolata out of the freezer and cut it to the size of the fillet.
- 16Place the fish fillet on a baking sheet greased with olive oil, top with the gremolata, and bake in the oven for 10 minutes at 180°C (356°F).
- 17Serve the fish on a bed of green puree with al dente vegetables drizzled with plum sauce and parsley oil.
Ingredients
- sea bass
- olive oil
- parsley oil
- parsley
- white bread
- blanched almonds
- salt
- butter
- asparagus
- peas
- shallots
- garlic
- parsley stems
- lemon zest
- chili pepper
- black pepper (whole)
- white wine
- heavy cream
Equipment
cutting boardknifeblenderparchment papersaucepansievebaking sheetovenpot
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