Directions
- 1Finely chop the red cabbage. Add salt, sugar, and whiskey; mix well.
- 2Clean and prepare the sea bass fillet and scallops.
- 3In a container, layer the marinated cabbage, scallops, and cabbage. Repeat with fish and refrigerate for at least 12 hours.
- 4Prepare vegetable oil in advance and refrigerate it.
- 5Cut the mango and blend until smooth. In a saucepan, combine mango puree, agar-agar, and water; bring to a boil.
- 6Transfer to a jar with a pipette; squeeze puree into the vegetable oil to form caviar. Strain the caviar.
- 7Blend spinach, parsley, egg white, sugar, salt, flour, and baking powder. Transfer to a cream siphon.
- 8Cut the bottom of paper cups and fill with batter. Cook in the microwave for 80 seconds.
- 9Boil parsnip, add spinach and celery leaves briefly. Blend all puree ingredients until smooth.
- 10Blend parsley and olive oil; strain.
- 11Serve marinated scallops and sea bass with green puree, mango caviar, and green oil.
Ingredients
- 1 Sea bass
- 6 pcs Scallops
- 500 g Red cabbage
- 80 g Salt
- 45 g Sugar
- 50 ml Whiskey
- 1 cup Vegetable oil
- 200 g Mango
- 3 g Agar-agar
- 100 ml Water
- 100 g Spinach
- 50 g Parsley
- 195 g Egg white
- 50 g Flour
- 3 g Baking powder
- 1 cup Olive or vegetable oil
- 1 Parsnip
- 1 handful Celery leaves
- 1 cup Cream
Equipment
knifecutting boardbowlmeasuring cupsmeasuring spoonspipettesievesaucepanblendercream siphonmicrowavepot
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