BASS WITH SOY AND GINGER VINAIGRETTE

FOR 1 PERSON
Difficulty: Medium
Preparation: 30min

INGREDIENTS

  • 6 Thin Bass Fillets
  • Vegetables Mix to Taste
  • 150ml Soy Sauce
  • 150ml Ginger Oil

PREPARATION

For the vinaigrette…

 

Mix –don’t blend- 150ml of soy sauce with 150ml of ginger oil –see recipe in “Scallop Skewer with Mustard and Ginger”-. Heat the mix in a frying pan.

 

For the bass…

 

Heat the fillet at very low temperature without frying. Serve, pour the vinaigrette and add the chopped vegetables mix to taste –onions, carrots, zucchini…-.

THE CHEF’S ADVICE
Vinaigrette must not boil so as not to taste salty.

SEA CUCUMBER WITH ORANGE AND ANCHOVY JUICE

FOR 2 PERSONS
Difficulty: Easy
Tiempo de Preparación: 15min

INGREDIENTS

  • 200gr Sea Cucumber
  • 250ml Orange Juice
  • 2 Shredded Anchovies
  • 15gr Butter
  • Parsley
  • Olive Oil

PREPARATION

Heat up anchovy, orange juice and butter and boil down until it has sauce texture. Strain it and set aside. Sauté sea cucumber with some oil drops. Serve sea cucumber, add sauce and sprinkle with parsley.
THE CHEF’S ADVICE
You can put sea cucumber on absorbent paper before serving.

MONKFISH TAIL WITH CLAMS

FOR 1 PERSON
Difficulty: Medium
Tiempo de Preparación: 30min

INGREDIENTS

  • 1 Monkfish Tail
  • 5 Clams
  • Fish Stock
  • Flour
  • 2 Asparagus
  • 1 Baby Carrot
  • Saffron
  • Parsley
  • Olive Oil

PREPARATION

Butter the monkfish tail in flour and sauté in a frying pan together with the clams and some olive oil. Set apart. Boil down the fish stock in the same frying pan, add the vegetables, chopped parsley and saffron. Cook for 5 minutes. Add the fish and clams. Serve hot.
THE CHEF’S ADVICE
Remove the skin of the monkfish so as the fish doesn’t bend.