Marinated Sea Bass and Scallops with Green Puree and Mango Caviar
Directions
- 1Finely chop the red cabbage. Add salt, sugar, and whiskey; mix well.
- 2Finely chop the red cabbage. Add salt, sugar, and whiskey; mix well.
- 3Finely chop the red cabbage. Add salt, sugar, and whiskey; mix well.
- 4Clean and prepare the sea bass fillet and scallops.
- 5Clean and prepare the sea bass fillet and scallops.
- 6Clean and prepare the sea bass fillet and scallops.
- 7In a container, layer the marinated cabbage, scallops, and cabbage. Repeat with fish and refrigerate for at least 12 hours.
- 8In a container, layer the marinated cabbage, scallops, and cabbage. Repeat with fish and refrigerate for at least 12 hours.
- 9In a container, layer the marinated cabbage, scallops, and cabbage. Repeat with fish and refrigerate for at least 12 hours.
- 10Prepare vegetable oil in advance and refrigerate it.
- 11Prepare vegetable oil in advance and refrigerate it.
- 12Prepare vegetable oil in advance and refrigerate it.
- 13Cut the mango and blend until smooth. In a saucepan, combine mango puree, agar-agar, and water; bring to a boil.
- 14Cut the mango and blend until smooth. In a saucepan, combine mango puree, agar-agar, and water; bring to a boil.
- 15Cut the mango and blend until smooth. In a saucepan, combine mango puree, agar-agar, and water; bring to a boil.
- 16Transfer to a jar with a pipette; squeeze puree into the vegetable oil to form caviar. Strain the caviar.
- 17Transfer to a jar with a pipette; squeeze puree into the vegetable oil to form caviar. Strain the caviar.
- 18Transfer to a jar with a pipette; squeeze puree into the vegetable oil to form caviar. Strain the caviar.
- 19Blend spinach, parsley, egg white, sugar, salt, flour, and baking powder. Transfer to a cream siphon.
- 20Blend spinach, parsley, egg white, sugar, salt, flour, and baking powder. Transfer to a cream siphon.
- 21Blend spinach, parsley, egg white, sugar, salt, flour, and baking powder. Transfer to a cream siphon.
- 22Cut the bottom of paper cups and fill with batter. Cook in the microwave for 80 seconds.
- 23Cut the bottom of paper cups and fill with batter. Cook in the microwave for 80 seconds.
- 24Cut the bottom of paper cups and fill with batter. Cook in the microwave for 80 seconds.
- 25Boil parsnip, add spinach and celery leaves briefly. Blend all puree ingredients until smooth.
- 26Boil parsnip, add spinach and celery leaves briefly. Blend all puree ingredients until smooth.
- 27Boil parsnip, add spinach and celery leaves briefly. Blend all puree ingredients until smooth.
- 28Blend parsley and olive oil; strain.
- 29Blend parsley and olive oil; strain.
- 30Blend parsley and olive oil; strain.
- 31Serve marinated scallops and sea bass with green puree, mango caviar, and green oil.
- 32Serve marinated scallops and sea bass with green puree, mango caviar, and green oil.
- 33Serve marinated scallops and sea bass with green puree, mango caviar, and green oil.
Ingredients
- 1 Sea bass
- 1 Sea bass
- 1 Sea bass
- 6 pcs Scallops
- 6 pcs Scallops
- 6 pcs Scallops
- 500 g Red cabbage
- 500 g Red cabbage
- 500 g Red cabbage
- 80 g Salt
- 80 g Salt
- 80 g Salt
- 45 g Sugar
- 45 g Sugar
- 45 g Sugar
- 50 ml Whiskey
- 50 ml Whiskey
- 50 ml Whiskey
- 1 cup Vegetable oil
- 1 cup Vegetable oil
- 1 cup Vegetable oil
- 200 g Mango
- 200 g Mango
- 200 g Mango
- 3 g Agar-agar
- 3 g Agar-agar
- 3 g Agar-agar
- 100 ml Water
- 100 ml Water
- 100 ml Water
- 100 g Spinach
- 100 g Spinach
- 100 g Spinach
- 50 g Parsley
- 50 g Parsley
- 50 g Parsley
- 195 g Egg white
- 195 g Egg white
- 195 g Egg white
- 50 g Flour
- 50 g Flour
- 50 g Flour
- 3 g Baking powder
- 3 g Baking powder
- 3 g Baking powder
- 1 cup Olive or vegetable oil
- 1 cup Olive or vegetable oil
- 1 cup Olive or vegetable oil
- 1 Parsnip
- 1 Parsnip
- 1 Parsnip
- 1 handful Celery leaves
- 1 handful Celery leaves
- 1 handful Celery leaves
- 1 cup Cream
- 1 cup Cream
- 1 cup Cream
Equipment
knifecutting boardbowlmeasuring cupsmeasuring spoonspipettesievesaucepanblendercream siphonmicrowavepot