Sea Bass, Sea Vegetables, Oyster, Miso Sauce Recipe

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The Chef Book

  • Yield: 4 Servings


Turnip Juice and Miso Sauce
  • 2 kg line caught sea bass, filleted, pinned and washed
  • 1 kg large turnips
  • 100 g of turnip juice
  • 100 g miso mayonnaise
Miso Mayonnaise and Oyster Mayonnaise
  • 25 g pasteurised yolk
  • 45 g red miso
  • 13 g lime juice
  • 12 g sugar
  • 11 g water
  • 3 g salt
  • 1.5 g cayenne pepper
  • 100 g sunflower oil
  • 2 oysters
  • 100 ml sunflower oil
Shrimp Butter, Sea Vegetables and Radish
  • 250 g unsalted butter
  • 250 g cooked, peeled brown shrimps
  • 50 g butter
  • 400 g water
  • Pinch salt
  • Selection of delicate sea vegetables; sea beet, sea astor, sea purslane, monks beard
  • 1 bunch of radishes
How to Make It
    Sea Bass
  1. Take 85-100 g for each portion.
  2. Using a sharp filleting knife, scale the fish and remove from the bone, remove the pin bones, trim and cut into portions. Score the skin and rinse with cold water and dry. Keep in the fridge until needed.
  3. Miso Mayonnaise
  4. Place all the ingredients except the oil in a tall narrow jug and mix well using a hand blender.
  5. Slowly add the oil, the mix should go very thick. Reserve.
  6. Turnip Juice
  7. Juice the turnips to obtain juice.
  8. Bring to the boil, skim, pass and chill. Reserve.
  9. Miso Sauce
  10. Warm the turnip juice and add to the mayonnaise.
  11. Blend and keep warm. Reserve.
  12. Oyster Mayonnaise
  13. Open the oysters very carefully and put in a tall narrow jug.
  14. Use a hand blender with a blade attachment and purée the oysters.
  15. Slowly pour in the oil, it should go very thick.
  16. Push through a sieve to remove any trace of oyster shell and keep in a squeezee bottle. Reserve.
  17. Shrimp Butter
  18. Chop the butter and place in a large bowl, cover and leave at room temperature for about 90 minutes until soft.
  19. Fold the shrimps through the butter and wrap in greaseproof paper rolls, store in the fridge.
  20. Any left over can be stored in the freezer. Cut into 20 g pieces for this recipe.
  21. Sea Vegetables
  22. Boil the butter and water to create an emulsion.
  23. Using tongs, add the sea vegetables and boil for 2 minutes only, remove and place onto a warm tray with kitchen paper.
  24. N.B. As an alternative we can use spinach or chard.

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