Local sea bassSavoury recipe
Local sea bass
- Frozen vegetable purée 100% : Red pepper - 200g
- Sea bass - 4000g - 5000g
- Rice flour - 500g
- Flour - 300g
- grapeseed oil - 0,300 l
- Tapioca Maltodextrin - 300g
- Coffee (beans) - 40g
- 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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