Local sea bass

Savoury recipe
Florent Gérardin

Florent Gérardin

He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
  1. Local sea bass


    • Frozen vegetable purée 100% : Red pepper - 200 g
    • Sea bass - 4000 g - 5000 g
    • Rice flour - 500 g
    • Flour - 300 g
    • grapeseed oil - 0,300 l
    • Maltodextrin - 300 g
    • Coffee (grains) - 40 g
    • Pineapple (dice) - 100

    Skin, trim and cut sea bass into fillets.
    Marinate with salt and sugar for 2-1/2 hrs.
    Make a frying batter with the puree and flours.
    Vacuum pack the oil and coffee and infuse for 12 hours at 80°C.
    Strain the oil and add the Maltodextrin to absorb all the oil.
    Slice the fish into thick Sashimi slices and use 2 per portion served.
    Deep fry the pineapple in the batter at 180°C until crispy.
    Serve with the Sashimi on top and coated with coffee oil powder.
    Serve in individual sandwich bags.

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