Category: Main course
Preparation time: 55 minutes & execution time: 10 minutes
Ingredients for 1 portion:
- 50 gr Grouper
- 10 gr Sea lettuce powder
- 6 ml Natural lemon juice
- 10 gr Dehydrated seaweed salad (5 varieties)
- 12 gr Butter with truffle & anchovy
- White balsamic vinegar with maple syrup (10 years)
- 15 gr Safran cream
- 3 gr Black garlic caviar
- 120 gr Potato
- 15 gr Onion
- 25 gr Hollandaise sauce
Instructions:
- Slice the groupers and marinate with salt, pepper, and sea lettuce powder.
- Wrap the fillets, place them in a vacuum, and then let them be cooked sous vide for 35 minutes at 75 degrees.
- Cut the potatoes into cubes and boil for 20 minutes until they are soft.
- Place the potatoes, safran cream, lemon juice and butter with truffles and anchovies in a bowl and mix until a homogenous mash is made.
- In a pan, add the onion and white balsamic vinegar with maple syrup and cook over low heat for 3 minutes until the onion is caramelized. Then remove from the heat, add the hollandaise sauce and drain.
- Cut the fish into two evenly sized pieces and set up your plate by placing the hollandaise sauce, puree and dehydrated seaweed salad. Garnish with black garlic caviar and sprouts.
Enjoy…
Special credits to Villa Stasa Sea Restaurant for their hospitality.
Chef: Denis Shapka
