Sea bass is a fish that lends itself well to various classic cooking methods such as baking or pan-searing. Chef Matteo Grandi's recipe uses the oil-cooking technique which "curls" the scales of the skin.
Matteo Grandi, chef of the award-winning restaurant Matteo Grandi in Vicenza, has devised a dish featuring wild sea bass fillet known for its flavorful meat. In this recipe, he pairs the sea bass with his reduced broth, marinated cucumber, and a dusting of Liquorice and Saffron Panettone powder.
In the video, starting at minute 1:25, you can see the Chef explaining his dish.
If you want to learn more about Matteo Grandi, click here. Don’t forget to subscribe to our YouTube channel: you’ll stay updated with new video recipes from the Loison Chef Friends!
The recipe
- Ingredients
- 1 serving
- 1 slice of wild sea bass
- Sea bass broth
- Peanut oil
- Panettone powder, liquorice and saffron
- Fennel cream and brunoise
- Cucumber slices marinated with vinegar and sugar
Directions
Procedure
Place the sea bass steak on a perforated steel pan for steam cooking.
In another pan, bring the oil to around 200°C and, using a ladle, pour it over the sea bass until it is completely cooked.
Reduce the sea bass broth until it becomes a sauce and add the Panettone liquorice and saffron powder.
Plating
Spread the fennel cream on the bottom of the plate.
Place the sea bass steak in the center of the plate and arrange the marinated cucumber slices and fennel brunoise around it.
Pour the Panettone Liquorice and Saffron powder sauce around the sea bass steak.
Enjoy your meal!
