Method

Fillet the seabass and make a small incision between the flesh and the skin then wrap in cling film and chill for 30 minutes. Place the fresh king scallops in a food processor season with a bit of salt and pepper squeeze half a lemon and add fresh cream and chill for another 15 minutes. Next, prepare the sauce. Put fresh fish stock in a small saucepan and reduce it by half. Add half a lemon, ginger, extra virgin oil and finish with butter and let it set aside. Take the fish out and insert the scallop puree between the skin and flesh and wrap in cling film. Poach in hot water for about 10-12 minutes. Allow to rest before serving drizzled with the fish sauce.


Email this Recipe Back to Guest Chef 6