Recipe for 4 people:
• 4 chunks of sea bass
• 2 eggplant
• cumin powder
• virgin olive oil
Coriander cappuccino:
1 cup (200 ml) prawns stock
½ cup (100 ml) liquid cream
2 oz (50 g) butter
½ bunch fresh coriander
dash of lemon juice
salt and pepper
Decoration: a Parmesan lollypop
On ovenproof paper, sprinkle some grated Parmesan, put a toothpick in the center and microwave 15 seconds.
Let cool on the paper.
Method:
Make eggplant caviar, cut eggplant in half, salt and bake (140 °C = 285 °F oven) with a little olive oil.
Remove the pulp after cooking, using a spoon.
Chop the pulp with a knife, add cumin powder and chopped fresh coriander, a little cream.
Coriander cappuccino sauce:
Reduce the prawn stock, cream and whisk with butter. Add a dash of lemon juice.
Pour fresh coriander, washed and crushed, bring to a boil.
Mix in a blender and strain through a fine sieve.
Remove.
Emulsify cappuccino in blender just before serving.
• Cook the fillets of sea bass a la plancha seasoned with a dash of olive oil. Heat quickly and brown on the skin side.
• Place on warmed plates the compote of eggplant, place the fish fillet over it and top with Parmesan lollypop.
• Place a spoonful of fresh coriander cappuccino
Preparation time: 30min
Cooking time: none
CRAB, NECTARINE AND FETA SALAD
-1 large Alaskan crab leg
-2 yellow flesh nectarines, ripe
-1 green tomato
-1 cucumber
-1 green shallot, thinly sliced
-60g (4 tbsp.) feta
-30ml (2 tbsp.) extra virgin olive oil
-The juice of half a lime
-Fleur de sel and freshly ground black pepper
MINT PESTO
-Half a sprig of fresh mint
-Quarter garlic clove, crushed
-125ml (½ cup) olive oil
-40g (2 tbsp.) almond powder
Salad: In a large bowl, mix together the crab meat cut into large rings, the nectarines, tomato, cucumber, and green shallot. Add the olive oil and lime juice. Season and toss.
Pesto: Place all the ingredients in a mixer and process at full speed for 2 minutes.
Tip: You may replace the crab with steamed shrimp
