BOKA RESTAURANT SOTOGRANDE
JEROME BRAUN
n|RECETA
The sea bass with crispy bread captures the essence of Boka’s cooking: Mediterranean ingredients, French recipe and signature touches. This dish is, for its creator, a play of textures: the crispiness of the bread, the softness of the sea bass and the creamy touch from the spinach. A pleasure for the most discerning palates.
SEA BASS WITH CRISPY BREAD: A PLAY OF TEXTURES
J
erome Braun is the chef at one of Sotogrande’s most select restaurants: Boka. His mastery in the kitchen and desire to make sure every customer has an unforgettable dinner have landed the establishment a place in the 2012 Michelin Guide as a recommended restaurant. The Sotogrwande Magazine dropped by to bring readers one of the recipes from his seasonal menu, in which each dish is handcrafted, combining the best Mediterranean delica-
cies with signature cuisine to produce delicious contemporary dishes. A culinary adventure in which to enjoy fine food with all the senses.n
ELABORACIÓN: Place the sea bass fillet on the bread and fry in oil until the bread is golden brown. Dress the spinach in the vinaigrette, shallot, chive, salt and pepper. Once ready, place on a baking sheet and bake for around a minute at maximum temperature, shaking it occasionally.
Meanwhile, pour the fish reduced fish stock into a saucepan with the noisette butter, the lemon juice, shallot, chive, veal trotter cubes and a little salt and pepper. When the spinach is hot, serve on a plate and add the resulting sauce. Place the sea bass on top with the crispy bread very golden and hot and serve.
DETAILS: One of the details that makes this place unique is its carefully selected wine list. For this dish, the chef recommends a barrelfermented Albariño.
116|ABSOLUTE SOTOGRANDE - 2012
RESTAURANTE BOKA Plaza de las Palmeras. Sotogrande Marina www.bokarestaurante.es Information and booking: 956 790 206 -610 125 349
INGREDIENTS (for one diner)
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1 wild sea bass of around 500 g, filleted. Keep head and bones. 1 very thin slice of loaf bread. 150 g of clean spinach leaves. 10 g of noisette butter (put butter in a pan and heat to a hazelnut colour). VEAL TROTTER: Clean the veal trotter, cook in water for four hours. Once cooked, remove the bone and nerves, leave to cool and cut into 4 mm cubes.
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FISH STOCK: Cook the sea bass’ head and bones on a low heat for twenty minutes. Filter the stock, return to the heat and reduce the resulting liquid down to one tenth. Sieve and set aside. Sherry vinaigrette: 5 g mustard 8 g Sherry vinegar 20 g extra virgin olive oil, Picual variety. Salt and pepper
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TO FINISH: 1 sliced shallot 10 g sliced chives 5 ml lemon juice 5 g capers
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