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Sea bass with soy sauce meringue, pak choi and cauliflower

Ingredients for 2 portions

Sea bass

  • 2 sea bass fillets, 100g each
  • 2 tbsp. of lemon juice
  • salt
  • vegetable oil
  • 1 tbsp. of sesame oil

Soy sauce meringue

Cauliflower

  • 1 cauliflower
  • 1 knob of butter
  • chive powder, or dried chives
  • vegetable oil

Pak choi

  • 2 pak choi
  • 100 g of butter, plus extra for frying
  • 100 ml of water
  • 1 sprig of fresh thyme
  • 1 tbsp. of Kikkoman soy sauce
  • 2 pinches of sea salt
  • vegetable oil

Preparation

Preparation time: 2h

Preheat the oven to 85˚C and prepare a flat non-stick tray. Whisk the egg whites in a food mixer with a whisk attachment until soft peaks form. While the motor is running, slowly pour in the sugar and continue to whisk until you reach stiff peaks.

Slowly add the soy sauce and mix well until combined. Transfer to a piping bag and pipe small domes onto the prepared tray. Bake for approximately 1 hour or until the meringues are crisp. Remove from the oven, allow to cool and store in an airtight container until ready to use.

Trim the cauliflower florets from the stem. Use a vegetable peeler to peel the stem and slice very finely into discs. Overlap the discs to create a square 10 cm x 10 cm, season lightly with salt and generously coat with the dried chive powder. Freeze until required.

Slice the small cauliflower florets in half. Place a non-stick frying pan over a high heat and add a small amount of vegetable oil. Add the florets, stem side down, and allow then to cook until golden. Add a small knob of butter to the pan, toss the cauliflower and cook for a further few minutes until tender.

Separate the stems of the pak choi and cut the leaves from the stem. Finely slice the leaves and cut the stems in half lengthways.

Bring the water, butter, salt and thyme to the boil. Add the stems and cook quickly for about 20-30 seconds, so the pak choi still has a little bite.

Heat a frying pan with a little oil and butter and quickly fry the pak choi leaves. Season with a dash of soy sauce, remove from the pan and allow to drain.

Place a large non-stick frying pan over a high heat. Add a small amount of vegetable oil and allow the pan to smoke. Season the sea bass with salt and place in the pan, skin side down.

Reduce the heat and cook the fish on the skin side for about 3-4 minutes until the skin is nicely golden and crisp. Turn the seabass over and add the lemon juice and oil. Cook for a further 30 seconds and remove from the pan.

Remove the square of cauliflower from the freezer and blow torch the surface until dark and golden.