GRILLED SEA BASS, ROASTED BELL PEPPER SAUCE AND PICKLED CAULIFLOWER LUIS CARCAS

INGREDIENTS

For the bell pepper sauce

2 L fish stock

6 piquillo peppers

2 red peppers

1 sweet onion

1/2 L coconut milk

Salt

For the pickled cauliflower

ELABORACIÓNPREPARATION

1For the bell pepper sauce, grill the peppers, the peppers and the peeled and halved onion. We have to get the skin of the bell pepper to burn well and the onion to get enough color. If we do not have grill they can be burned on the gas fire or in a frying pan.

Once we have the vegetables well toasted, we cut them and add them to a pot incorporating the skin of the bell pepper. We sauté the whole and add the fish broth that we will have made with the own bones of the sea bass.

(We elaborate this broth roasting the bones in the oven and making a stew of sautéed vegetables (onion, carrot and tomato), adding a little white wine and covering with water. Cook for 2 hours and strain).

We add the coconut milk and let it recover. Grind the whole and correct the salt. Set aside.

1 cauliflower

200 g white vinegar

100 g sugar

130 g water

Coriander seeds

50 g basil

50 g cilantro

50 g mint

200 g olive oil

1 egg

Vinegar Salt

6

2 TIME SERVINGS DIFFICULTY

5 2 hours 4 Medium

For the emulsion of herbs, we obtain the leaves without stems of the herbs and blanch them in boiling water for 5 seconds. Cool in water and ice and dry. Grind together with the oil for 6 minutes at 40º. Let cool. Elaborate the emulsion with the rest of the ingredients as if it were a mayonnaise, but making it lighter. Reserve in a bottle.

For the pickled cauliflower, slice the cauliflower with a mandolin and reserve in a bowl. In a saucepan, bring the rest of the ingredients to a boil and add to the cauliflower bowl. Leave to marinate for a few hours.

7

Cut the sea bass into supremes of about 200 grams per serving and sear the skin side on the grill or frying pan. Finish cooking in the oven at 180º about 4-5 minutes until it is ready.

Arrange on the base of the plate a few strokes of bell pepper sauce. Place the sea bass loin and season a little on top again. Place a small nut of parsnip cream and the slices of pickled cauliflower on top.

Decorate with a few dots of herb emulsion, some blanched and quartered bisaltos and half a mini grilled corn on the cob.

SIRAJ MASALA FISH

2 medium onions, thinly sliced in

300 g natural yogurt

6 cloves of garlic

1 cm ginger

1 tablespoon of turmeric powder

1 tablespoon ground red chili

1 tablespoon cumin seeds

1 tablespoon mustard seeds

1 teaspoon cilantro seeds

½ cup vegetable oil

Salt to taste

1 In a bowl, put the fish, ½ tablespoon of ground red chili, ½ tablespoon of turmeric and salt; mix well and marinate for 30 minutes.

2

In a frying pan toast the cumin, cilantro and mustard seeds, being careful not to burn them. Then we put them in a grinder together with the garlic and ginger, and the rest of the Turmeric and the ground red chili, and together with a little Water we grind it until we get a paste.

Heat oil in a frying pan and sear the fish until golden brown. Remove it and leave it on blotting paper. In that oil add the onion; when it is fried add the spice paste and fry until it releases the oil. Then lower the heat and add the yogurt and stir for a few minutes until the oil is released again.

Finally add the fish and cook for 10 minutes.

3

½ cup of water