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Рецепт Roast Sea Bass (Suzuki) with Cucumber Gazpacho

by David Chiddo

Ингредиенты

100g Sea Bass (Suzuki) Fillet tt Salt & Pepper 20ml　Olive Oil for Saute -- Garnish -- 2ea Mini Organic Red Tomato 　 2ea Mini Organic Yellow Tomato 20g Cucumber dice, 1cm x 1/4th 　 80g Cucumber Gazpacho 10ml Extra Virgin Olive Oil, Spanish, Fruity 　 Maldon

-- Cucumber Gazpacho (Blended together and chilled) -- 125g Cucumber, peeled ½ way 　 25ml Extra Virgin Olive Oil, Spanish, Fruity 25ml Red wine vinegar x 8g Jalapeno, diced 　 1g Chili Flake 5g Italian Parsley 25g Green Pepper tt Salt

Инструкции

1. Prepare Gazpacho --
2. Add cucumber, vinegar, jalepeno, green pepper, parsley, chili flake, water and salt to a blender and puree well but not completely to leave just a little texture.
3. Chill over night, adjust consistency and taste before serving as soup will thicken in the fridge.
4. Prepare Sea Bass --
5. Season the sea bass filet with salt & pepper, sauté in olive oil, first flesh side down then finish skin side down making a crisp and edible skin.
6. When fish is cooked arrange plate by putting gazpacho first, then fish on top, and garnish with tomatoes and cucumber dice, drizzle with extra virgin olive oil and maldon sea salt and serve.
7. Note: you can use shredded daikon as a base for the fish if you like to have it sit up high on the plate

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