Baked sea bass recipe
BAKED SEA BASS FILLET WITH MASHED VITELOTTE POTATOES, CRUNCHY PEPPERS AND LIME FOAM
FOR THE MASHED VITELOTTE POTATOES:
Peel the vitelotte potatoes and cook them in hot water for 20/25 minutes, cool them with ice and proceed to whip them with a hand blender until you obtain a mash. Season to taste.
FOR THE SEA BASS FILLET:
Clean and fillet the fish, cut into several rectangles. Over an open flame, sear both sides in a pan with extra virgin olive oil for some minutes. Salt to taste and drain the excess fat over a paper towel.
FOR THE LIME FOAM:
Extract the juice from the lime and add half a teaspoon of soy lecithin. Blend everything with a hand blender and collect the foam on the surface.
Set the mashed potatoes on the plate. In the center, arrange a ring of crispy pasta with the sea bass fillet on top. Drop a dollop of the lime foam on the sea bass and garnish the edge of the plate with crunchy peppers, asparagus tips and edible flowers.